Bacon & Kale Carbonara
Creamy Carbonara Sauce with a twist, infused with Kale, Onions, Sun-dried Tomatoes & Bacon served over Spaghetti.
Prep Time 10 minutes mins
Cook Time 20 minutes mins
Total Time 30 minutes mins
Course Lunch, Main Course
Cuisine American
Pot
Deep Skillet
Cutting Board
Knife
Protein
- 6 Thick Slices of Bacon Sliced into thin pieces.
Produce
- 2 cups Kale Cleaned and chopped up.
- 1 Yellow Onion Sliced thinly.
- 1 tbsp Garlic Minced.
Pantry
- 1 cup Sun-dried Tomatoes Sliced thinly.
- 12 oz Spaghetti May substitute for your preference in Pasta.
Dairy
- 2 Egg Yolks You can also use the whole egg as well. Egg Yolk was just my preference.
- 2 cups Heavy Cream
- 1/2 cup Grated Parmesan Cheese More or less depending on how much you want to taste it.
Seasonings
- 1 tbsp Garlic Herb Seasoning No Salt.
- 1 tsp Onion Powder
- Salt
- Black Pepper
Other
Sauce Preparation (while Pasta is cooking)
Heat Skillet on medium/high. Add sliced Bacon and pan sear for 7 minutes or until fat is rendered and Bacon is browned and crispy. Remove from pan and set aside. Remove 1/2 of the bacon fat and set aside.
Lower cooking temperature to Medium. Add Minced Garlic, Kale, Onion & Sun-dried Tomatoes to skillet and begin sautéing for 3-5 minutes or until Garlic becomes fragrant and vegetables are tender.
In a small bowl, whisk Eggs & Parmesan Cheese together.
At this point, Pasta should be done. Add Pasta directly into skillet with cooked Vegetables, Heavy Cream, cooked Bacon, Garlic Herb Seasoning, Onion Powder, a Pinch of Salt & Pepper, Egg mixture and immediately give it a toss to incorporate. The heat from Pasta will cook the Egg mixture. Notation: You do not want the egg to cook separately from sauce but to cook with it. For a saucier option, add the Pasta water. Taste to see if additional seasoning is needed. Garnish with Herbs and serve while hot. Enjoy.
Keyword Bacon, Carbonara, creamy pasta, Kale