Best 5 Pasta Carbonara With Crispy Kale Recipes

CRISPY ROASTED KALE

Steps:

• Preheat the oven to 350 degrees F. Arrange 3 oven racks evenly spaced in the oven.
• Lay each kale leaf on a board and, with a small sharp knife, cut out the hard stem. Tear large leaves in half. Place the kale in a large bowl of water and wash it well. Drain the kale and dry it in a salad spinner. Dry the bowl, and put the kale back in the bowl.
• Toss the kale with the olive oil, 1 teaspoon kosher salt, and 1/2 teaspoon pepper. Divide the kale among 3 sheet pans or roast them in batches. If you put too much kale on one pan, it will steam rather than roast and will never become crisp. Roast for 15 minutes, until crisp. Sprinkle with fleur de sel and serve hot.

PASTA CARBONARA I

Steps:

• Cook bacon until crisp. Drain on paper towels.
• In medium bowl beat together eggs and cream just until blended. Stir in cheese and set aside.
• Cook pasta according to package directions. Drain and return to pan. Toss with butter until it is melted. Add bacon and cheese mixture and toss gently until mixed.

SKILLET SPAGHETTI ALLA CARBONARA WITH KALE RECIPE

Steps:

• Heat bacon in a 12-inch skillet over medium heat and cook, stirring occasionally, until most of the fat is rendered and begins to crisp, about 5 minutes. Add the shallot and cook until fragrant and lightly softened, about 1 minute. Add the kale and cook, stirring, until the kale cooks down and begins to crisp, 3 to 4 minutes. Season to taste with salt and pepper. Transfer kale, bacon, and shallots to a bowl and set aside.
• In the same pot, add the broth and pasta, adjust the heat to maintain a vigorous boil, and cook according to the package directions until al dente, stirring occasionally to ensure nothing sticks. While the pasta is almost done cooking, add the raw eggs, cheese and black pepper to the kale and bacon mixture. When the pasta is finished, remove from the heat, add the kale mixture to the pan, and vigorously stir with a wooden spoon until thickened and creamy. Season strongly with black pepper and serve immediately with more cheese and black pepper on the side. This Recipe Appears In One-Pot Wonders: Spaghetti alla Carbonara with Kale

RECIPE: SPAGHETTI CARBONARA WITH KALE AND HAZELNUTS

Steps:

• Preheat the oven to 350°. Place the hazelnuts on a rimmed baking sheet and toast in the oven until golden brown, 8 to 10 minutes. Let cool and roughly chop.
• Meanwhile, in a medium skillet over medium heat, add the guanciale (or pancetta, if using) and cook, stirring occasionally until the fat begins to render and becomes crisp, 10 to 12 minutes. Using a slotted spoon, transfer the guanciale to a bowl and set aside. Reserve the fat in a separate bowl and let cool.
• In a large serving bowl, whisk the yolks, Parmesan, olive oil, black pepper and reserved guanciale fat. Set aside.
• Prepare an ice bath and bring both a large and a medium pot of salted water to a boil. Add the kale to the medium pot and cook until tender, 3 to 4 minutes. Transfer the kale to the ice bath and let cool, 30 seconds to 1 minute. Drain and squeeze out any excess water. Add the pasta to the large pot and cook until al dente, 8 to 9 minutes. Drain the pasta, reserving ½ cup of the pasta water, and transfer the pasta to the egg mixture.
• Toss the pasta with the egg mixture, adding pasta water to create a creamy sauce. Zest half of the lemon over the pasta and add the guanciale pieces, kale and hazelnuts, and toss. Taste and adjust the seasoning with salt and pepper. Top with more Parmesan and serve immediately.

PASTA CARBONARA

Steps:

• Cook pasta according to package directions. Meanwhile, in a large skillet, cook bacon until crisp. Remove to paper towels. In the drippings, saute garlic until tender. Add the milk, cream cheese and butter; stir until smooth. Stir in the Parmesan cheese and bacon; heat through. Drain pasta; toss with sauce.