Creamy Kale Carbonara

Everyone's favourite carbonara, this time with kale.

Recipe By: KitchenCIB (https://cookbuzz.com/kitchen/94)
Serves 1 Prep: 10 min Cook: 15 min

Ingredients

Kale 50g
Pancetta (or bacon) 80g
Onion 1/4
Egg yolk 1
Single cream 30ml
Parmigiano reggiano as required
Black pepper as you like
Pasta (linguine) 120g

Method

1
This is the kale. Boil for 3 minutes until soft.
2
Put 1-1.5% salt to amount of water in a pan to cook the pasta.
3
Put 1 tsp oil in a frying pan and fry the pancetta. Then add the onions.
4
The pancetta releases lots of fat, but this is the key to the taste of this dish. Add the roughly chopped kale and fry.
5
Put the egg yolk and same amount of single cream into a bowl. Add heaps of grated parmigiano reggiano (same amount as the other two ingredients combined) and mix well.
6
When the pancetta is crispy, add 1-2 ladles of water. Scrape the burnt bits of pancetta from the pan and incorporate.
7
Just before the water boils, add Step 5 and mix together well. Season to taste with salt & pepper.
8
The egg yolk should not become solid. When the sauce thickens, the dish is ready. Place on a serving dish and sprinkle with more parmigiano reggiano.

Tips & Note

●Kale is a tough leaf so it needs to be well boiled ahead of time.
●I used parmigiano reggiano but pecorino romano is also acceptable.
●If the egg yolk cooks for too long, it will be like scrambled eggs, so don't overcook - the yolk should be the sauce.

Creamy Kale Carbonara

Everyone's favourite carbonara, this time with kale.

Recipe By: KitchenCIB (https://cookbuzz.com/kitchen/94)

Serves 1

Prep: 10 min

Cook: 15 min

Ingredients

Kale 50g
Pancetta (or bacon) 80g
Onion 1/4
Egg yolk 1
Single cream 30ml
Parmigiano reggiano as required
Black pepper as you like
Pasta (linguine) 120g

Creamy Kale Carbonara

Recipe ID :1235 Posted on 06 NOV 2015

Serves 1

Prep 10min
Cook 15min
views 4,020
printed 81

saved 1

Everyone's favourite carbonara, this time with kale.

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Ingredients

Print Ingredients Email Ingredients
50g
80g
1/4
1
30ml
as required
as you like
120g

Method

Prep
10min
Cook
15min
1
This is the kale. Boil for 3 minutes until soft.
2
Put 1-1.5% salt to amount of water in a pan to cook the pasta.
3
Put 1 tsp oil in a frying pan and fry the pancetta. Then add the onions.
4
The pancetta releases lots of fat, but this is the key to the taste of this dish. Add the roughly chopped kale and fry.
5
Put the egg yolk and same amount of single cream into a bowl. Add heaps of grated parmigiano reggiano (same amount as the other two ingredients combined) and mix well.
6
When the pancetta is crispy, add 1-2 ladles of water. Scrape the burnt bits of pancetta from the pan and incorporate.
7
Just before the water boils, add Step 5 and mix together well. Season to taste with salt & pepper.
8
The egg yolk should not become solid. When the sauce thickens, the dish is ready. Place on a serving dish and sprinkle with more parmigiano reggiano.

Tips & Note

●Kale is a tough leaf so it needs to be well boiled ahead of time.
●I used parmigiano reggiano but pecorino romano is also acceptable.
●If the egg yolk cooks for too long, it will be like scrambled eggs, so don't overcook - the yolk should be the sauce.

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