Kale carbonara pasta
- 6 cups kale
- 2 lemons
- 8 oz fettuccine
- 4 eggs
- 1 cup shredded parmesan cheese
- 2 ½ tbsp olive oil
- ½ tsp red pepper flakes
Wash and dry kale leaves. Remove tough center stems and tear leaves into bite-sized pieces. Juice and zest lemon, to yield 4 tbsp juice and 2 tsp zest.
Prepare fettuccine according to package instructions. Reserve 8 tbsp pasta water, then drain.
Meanwhile, crack egg into a bowl and add 12 tbsp shredded parmesan; whisk to combine.
Heat olive oil in a large skillet over medium-low heat. Add red pepper flakes and kale leaves, and saute until slightly softened, about 2 minutes.
Add cooked fettuccine to the skillet, along with 4 tbsp lemon juice and some of the reserved pasta water, just enough to moisten. Toss to combine. Turn off heat and immediately add egg mixture to the warm pasta. Toss to combine, until egg has thickened and coated the pasta.
Top with remaining 4 tbsp shredded parmesan and lemon zest to taste.