Spaghetti Carbonara with Kale
1 bunch kale, washed, dried
2 tbs olive oil
150g pancetta, chopped
2 egg yolks
100ml thickened cream
¼ cup flat leaf parsley leaves, chopped
80g parmesan, finely grated plus extra to serve
1 tbs extra virgin olive oil
1 orange, rind finely grated, juiced
1/3 cup whole egg mayonnaise
2 tbs tahini
- Remove the centre stem from the kale, shred leaves. Heat oil in a large frying pan over medium heat, add the pancetta and cook for 3-4 minutes until it starts to crisp. Add the kale, cook 1 minute until just starts to wilt.
- Meanwhile, cook the pasta in a large saucepan of boiling salted water following to packet instructions. Lightly whisk eggs, egg yolks and cream together.
- Drain the pasta and return it to the hot pan, turning the heat off. Quickly add the egg mixture and stir until coated, the heat from the pasta will cook the egg slightly to form the creamy sauce. Add the kale mixture, parsley and half the parmesan, toss well to combine. Remove the pan from season with salt and pepper and serve with remaining parmesan.