Skillet Spaghetti alla Carbonara with Kale Recipe

By
Yasmin Fahr
Yasmin Fahr: Contributing Writer at Serious Eats
Yasmin Fahr
Yasmin Fahr is a food writer, recipe developer and author of the cookbook Keeping it Simple. She has a penchant for cheesy phrases, lemons, fresh herbs, feta and cumin.
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Updated Sep. 12, 2020
Skillet Spaghetti alla Carbonara with Kale
We cook our pasta directly in the skillet and flavor it with bacon, black pepper, parmesan cheese, and kale, all in a creamy, egg-based sauce. . Yasmin Fahr

Note: Season cautiously as both the bacon and cheese will have a substantial amount of salt, but make sure to go heavy on the fresh cracked pepper! Having a little liquid left in the pan when you add the mixture isn't a bad thing as it can help loosen up the sauce. If you do find that the sauce is a little thick, you can add a little bit of hot water or broth to fix it.

Recipe Details

Skillet Spaghetti alla Carbonara with Kale Recipe

Active 30 mins
Total 30 mins
Serves 4 to 5 servings

Ingredients

  • 8 ounces bacon, pancetta, or guanciale, cut into 1/2-inch pieces

  • 1 shallot, thinly sliced (about 1/4 cup)

  • 3 cups chopped curly kale, stems discarded, leaves cut into 2-inch ribbons

  • Kosher salt and freshly ground black pepper

  • 3 1/2 cups homemade chicken stock or store-bought low-sodium chicken broth

  • 1 pound spaghetti

  • 4 large eggs

  • 1 cup freshly grated Parmigiano-Reggiano, plus more for finishing

Directions

  1. 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.

  2. 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

Nutrition Facts (per serving)
706 Calories
29g Fat
78g Carbs
33g Protein
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Nutrition Facts
Servings: 4 to 5
Amount per serving
Calories 706
% Daily Value*
Total Fat 29g 37%
Saturated Fat 10g 52%
Cholesterol 203mg 68%
Sodium 798mg 35%
Total Carbohydrate 78g 28%
Dietary Fiber 5g 18%
Total Sugars 5g
Protein 33g
Vitamin C 34mg 168%
Calcium 257mg 20%
Iron 5mg 28%
Potassium 647mg 14%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
(Nutrition information is calculated using an ingredient database and should be considered an estimate.)