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.
- 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 ½ cups homemade chicken stock or store-bought low-sodium chicken broth
- 1 pound spaghetti
- 4 eggs
- 1 cup freshly grated Parmigiano-Reggiano, plus more for finishing
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.