Easy Kale Carbonara Recipe

I’m not gonna lie—kale and carbonara don’t seem like they belong in the same sentence, let alone on the same plate. But somehow this Easy Kale Carbonara Recipe pulls it off. It’s creamy, comforting, and a little bit green in the best way. You get that classic carbonara richness paired with the earthy bite of kale, and honestly? It’s the kind of dish that sneaks veggies in without anyone complaining. Plus, it’s way quicker than you’d think—a total weeknight game-changer.

My little crew loves this one. My husband, who normally picks out the greens, actually asks for extra kale here. He says it makes the whole dish feel less heavy but just as cozy. I remember the first time I made it, I tossed in a bit too much kale because I thought, hey, more is better. Spoiler: It was a bit much, but by the time we sat down, the sauce had mellowed everything out and it was gone in minutes. Now it’s a staple whenever things get hectic.

How to Make It

Okay, so you want to make this? First, get your water boiling and cook your pasta. While that’s bubbling away, crisp up your pancetta or bacon in a skillet. If you’re like me and sometimes forget to drain grease, don’t beat yourself up—that adds flavor. Then toss in your kale to wilt it gently, just enough so it’s soft but still has a little bite.

The sauce is the fun part. Whisk together eggs, parmesan, and a little black pepper in a bowl. When the pasta’s done and still piping hot (seriously, timing is everything here), toss it all together off the heat so the eggs don’t scramble. Slowly mix the hot pasta with your sauce so it turns silky and creamy. Then fold in the kale and bacon. Done. Serve immediately.

✔Ingredient Notes

– Kale: Use curly or dinosaur kale—just rip off the tough stems. I like washing and drying it really well so it doesn’t steam and get soggy.
– Pancetta or Bacon: Pancetta’s my fav but bacon works in a pinch. Crispy bits give you that salty crunch you want.
– Eggs: Fresh is best since they’re what turn this into saucy magic. Don’t skip the step where you toss pasta off heat or you’ll get scrambled eggs. Trust me.
– Parmesan Cheese: Freshly grated will make the sauce cheesy and smooth, pre-grated just doesn’t melt the same way.
– Black Pepper: Use freshly cracked if you can. It brings spice and depth that balances the richness.

✔Recipe Steps

1. Bring a large pot of salted water to a boil and cook your pasta until al dente.
2. While pasta cooks, heat a skillet over medium and cook pancetta or bacon until crispy.
3. Add chopped kale to the skillet and sauté just until it starts to wilt, about 2-3 minutes.
4. In a bowl, whisk together eggs, grated parmesan, and plenty of freshly cracked black pepper.
5. Drain pasta, reserving a splash of pasta water, then immediately toss pasta with egg mixture off the heat to create a creamy sauce. Add pasta water if it feels too thick.
6. Fold in the kale and crispy pancetta, toss gently, and serve right away.

What to Serve It With

This dish is pretty satisfying on its own, but if you want a bigger meal, toss a simple green salad on the side or a piece of crusty bread to mop up all that creamy sauce. A light white wine or sparkling water with lemon pairs nicely too.

✔Tips & Mistakes

The biggest thing is to avoid scrambled eggs. Keep the pasta off the heat when mixing with the egg sauce. Also, don’t overcook the kale—soft but still got crunch. If your sauce feels dry, a splash of pasta water is your best friend. And don’t be shy with the black pepper; it brightens all that creaminess.

✔Storage Tips

Leftovers can go in the fridge for up to 2 days, but heads up—sauce will thicken and kale softens more. It’s actually kind of awesome cold or reheated for breakfast, just nuke it for a minute and stir. No judgment if you eat it standing up in your kitchen at 8 AM.

✔Variations and Substitutions

I’ve swapped kale for spinach when I was out, and while it’s more tender and less bitter, it’s still lovely. If you’re vegan-ish, try using smoky tempeh or mushrooms instead of bacon. No parmesan? Nutritional yeast comes close for that cheesy vibe. You can mess with various pasta shapes too—rigatoni or fusilli work nicely.

Frequently Asked Questions

Easy Kale Carbonara Recipe

A delicious and creamy kale carbonara that's quick to prepare and perfect for a healthy weeknight dinner.

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Prep Time: 10 minutes minutes

Cook Time: 15 minutes minutes

Total Time: 25 minutes minutes

Servings: 4

Calories: 120kcal

Ingredients

 

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Main Ingredients

• ▢ 12 oz Spaghetti
• ▢ 4 cups Kale chopped, stems removed
• ▢ 3 large Eggs
• ▢ 1 cup Parmesan cheese freshly grated
• ▢ 4 oz Pancetta diced
• ▢ 1 tsp Black pepper freshly ground
• ▢ 1 tsp Olive oil
• ▢ 0.5 tsp Salt for pasta water

Instructions

Preparation Steps

• Bring a large pot of salted water to a boil and cook the spaghetti according to package directions until al dente.
• While the pasta cooks, heat olive oil in a large skillet over medium heat and cook pancetta until crispy, about 5 minutes.
• Add chopped kale to the skillet and sauté until wilted, about 3 minutes.
• In a bowl, whisk together eggs, Parmesan cheese, and black pepper until combined.
• Drain the spaghetti, reserving 1/2 cup of pasta water. Immediately toss hot pasta with egg mixture, adding reserved pasta water a little at a time to create a creamy sauce.
• Mix in cooked pancetta and kale. Serve immediately with extra Parmesan if desired.

Notes

This carbonara recipe adds a healthy twist with kale, making it perfect for a nutritious comfort meal.