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Kale-Bonara Recipe

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This recipe for Kale-Bonara is from Martell Family Favorites , one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
16 oz. fresh fettuccine
1lb bacon, chopped
1 lg. bunch kale, trimmed of thick stems & coarsely shredded
2 cloves garlic, minced
3 eggs plus 3 egg yolks, beaten
1 c. grated Parmesan cheese
2 T. olive oil to finish (or substitute with butter)
Salt and freshly ground black pepper to taste
Directions:
Directions:
Bring pot of salted water to boil. Wait until you have prepared all the ingredients (such as grating the cheese, mincing the garlic, etc.) before you drop pasta in. Combine grated cheese with the beaten eggs & yolks in a bowl. Heat a small skillet over medium high heat and add bacon. Cook, stirring occasionally until just browned and crispy, set aside. Put kale, garlic and pinch of salt in large skillet; lower heat to medium or medium-low and cook, stirring occasionally, or until kale is dark green and completely wilted. As soon as pasta is al dente, transfer with tongs to the pan with kale and bacon; remove from heat. Stir in egg and cheese mixture; toss thoroughly (making sure that the heat is not on, so as not to cook the eggs). Stir in the oil or butter and extra black pepper to taste. Top with bacon. Serve immediately.
Number Of Servings:
Number Of Servings:
4

 

 

 

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