Serves 2 | prep 10 mins | total time
- 1 tbsp olive oil
- ½ x 105g pack Italian smoked pancetta slices
- 1 small onion, finely chopped
- 1 garlic clove, finely chopped
- 100g curly leaf kale, stalks removed
- 175g pappardelle (we used Sainsbury's Taste the Difference)
- 2 medium eggs
- 3 tbsp double cream or crème fraîche
- 50g Parmesan cheese, finely grated
- Heat the oil in a large frying pan and fry the pancetta until crispy. Using a slotted spoon, transfer to a plate lined with kitchen paper. Add the onion and garlic; cook gently for 10 minutes until soft and starting to caramelise.
- Meanwhile, bring a large pan of salted water to the boil. Add the kale and cook for 5 minutes, then remove to a colander using a slotted spoon. Add the pasta to the boiling water; cook according to pack instructions.
- When the onions are soft, return the pancetta to the pan; add the kale. Mix well and keep warm over a low heat. In a jug, whisk the eggs, double cream or crème fraîche and half the Parmesan; season.
Tip Carbonara can be a heavy option, but adding kale balances out the richness of the cream and salty bacon and adds goodness, making it a crowd pleaser, but not too indulgent. Please note: this recipe contains raw/partially cooked eggs.
- When the pasta is cooked, drain, reserving a couple of tablespoons of the cooking water. Return the pasta to the pan. Off the heat, add the kale and pancetta mixture, then pour over the beaten egg mixture and toss together with tongs until all the pasta is coated in the sauce (it should cook in the residual heat); add a little of the reserved water if you need to thin the sauce.
- Serve with the remaining Parmesan to sprinkle over and a grinding of black pepper.