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Spaghetti carbonara with kale
Spaghetti carbonara with kale
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Prep Time:
10 minutes
Cook Time:
15 minutes
Total Time:
25 minutes
Creamy spaghetti carbonara with a twist: swap cream for tangy yogurt for a lighter, more flavorful dish.
Ingredients:
  • 350g spaghetti
  • 150g thinly sliced pancetta
  • 2 garlic cloves, finely chopped
  • 100g kale leaves, torn de-stemmed
  • 260g (1 cup) Greek-style yoghurt
  • 60g (3/4 cup) finely grated parmesan (or vegetarian hard cheese)
  • 2 eggs
  • 2 egg yolks
  • Finely grated parmesan (or vegetarian hard cheese), extra, to serve
Instructions:
  • Boil pasta in salted water until perfectly cooked. Drain and return to the pan. Crisp the pancetta in a hot non-stick pan for 1-2 minutes. Transfer to a plate.
  • Gently heat oil in a pan over medium heat. Sauté garlic until aromatic, about 1 minute. Add kale and cook, stirring occasionally, until slightly wilted, about 3 minutes.
  • Mix together the yogurt, Parmesan (or vegetarian hard cheese), eggs, and egg yolks in a bowl. Season generously with pepper.
  • Combine the egg and kale mixtures with the hot pasta. Toss well and top with pancetta and extra parmesan before serving.

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