Imagine twirling your fork into a plate of creamy, indulgent pasta that not only satisfies your deepest comfort food cravings but also nourishes your body. This Whole Wheat Spaghetti alla Carbonara with Kale is a game-changing twist on the classic Italian favorite, transforming a traditionally rich dish into a nutritious powerhouse that doesn't compromise on flavor. Get ready to elevate your pasta night with a recipe that proves healthy eating can be absolutely delicious and exciting!
Prep Time: 15 mins
Cook Time: 20 mins
Total Time: 35 mins
Cuisine: Italian
Serves: 4 servings
Ingredients
- 12 oz whole wheat spaghetti
- 4 oz pancetta, diced
- 2 large eggs
- 1 cup kale, chopped
- 1/2 cup grated Parmesan cheese
- Salt and pepper to taste
Instructions
- Bring a large pot of salted water to a rolling boil. The water should taste like sea water to properly season the pasta.
- While the water is heating, prepare the pancetta by dicing it into small, uniform cubes. This will help it crisp evenly and distribute well throughout the dish.
- In a large skillet, cook the diced pancetta over medium heat until it becomes crispy and golden brown, rendering its fat and creating a rich, savory base for the sauce. This should take about 5-7 minutes.
- Add the chopped kale to the pancetta and sauté for 2-3 minutes until the kale becomes slightly wilted and bright green. Remove the skillet from heat and set aside.
- In a separate large mixing bowl, whisk together the eggs, grated Parmesan cheese, a pinch of black pepper, and a small amount of salt. Mix until the ingredients are well combined and create a smooth, creamy mixture.
- Add the whole wheat spaghetti to the boiling water and cook according to package instructions, typically 8-10 minutes, until al dente. Reserve 1 cup of pasta cooking water before draining.
- Immediately transfer the hot, drained pasta to the bowl with the egg and cheese mixture. Quickly toss the pasta, allowing the residual heat to gently cook the eggs and create a creamy sauce. If the sauce seems too thick, add some reserved pasta water to achieve desired consistency.
- Fold in the crispy pancetta and wilted kale, ensuring even distribution throughout the pasta.
- Plate the pasta, garnish with additional grated Parmesan cheese and freshly ground black pepper. Serve immediately while hot.
Tips
- Temperature is Key: The secret to a silky carbonara sauce is gentle heat. Always remove the pan from direct heat when mixing eggs to prevent scrambling.
- Reserve Pasta Water: Never drain all your pasta water! The starchy liquid is a magic ingredient for creating the perfect sauce consistency.
- Work Quickly: Once the pasta is hot, toss it immediately with the egg mixture to create a creamy sauce through residual heat.
- Use Fresh Ingredients: High-quality Parmesan and fresh eggs make a massive difference in the final flavor.
- Don't Overcook the Kale: Keep it bright green and slightly crisp for the best texture and nutritional value.
- Crisp Pancetta is Crucial: Take time to render the fat and get those pancetta bits golden and crunchy for maximum flavor impact.
Nutrition Facts
Calories: 480kcal
Carbohydrates: 55g
Protein: 25g
Fat: 22g
Saturated Fat: 9g
Cholesterol: 140mg
