Pasta Carbonara with Crispy Kale recipe

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Ingredients

16 ounces brown rice penne pasta
2 teaspoons olive oil
½ cup diced onion
4 slices turkey bacon
3 cups sliced Swiss chard
3 cups sliced red kale
½ cup ricotta cheese
¼ cup soy milk
2 large eggs
2 large egg yolks
sea salt to taste

Nutrition Info

398.2 calories
carbohydrate: 64.1 g
cholesterol: 141.6 mg
fat: 10.4 g
fiber: 4.9 g
protein: 12.7 g
saturatedFat: 3.9 g
servingSize: -
sodium: 232.7 mg
sugar: 5.5 g
transFat: : -
unsaturatedFat: : -

Directions

  1. Bring a large pot of lightly salted water to a boil. Cook penne in the boiling water, stirring occasionally, for 4 minutes less than package instructed cooking time, about 5 minutes. Drain, reserving 1/2 cup of pasta water. Set aside.

  2. Heat oil in a large, high-sided skillet over medium heat. Saute onion in the hot oil, 4 to 5 minutes. Add turkey bacon and saute until browned, 8 to 10 minutes. Remove bacon and set aside. Add Swiss chard and kale to the same pan and saute until tender, 3 to 4 minutes.

  3. Crumble bacon, return to the skillet, and reduce heat to low.

  4. Whisk ricotta cheese, soy milk, eggs, egg yolks, and salt together in a bowl. Whisk reserved pasta water slowly into egg mixture to temper eggs. Remove the skillet from heat and toss in cooked pasta as you pour over the egg mixture, heat from pasta will gently cook eggs and create a sauce. Serve immediately.

Recipe Yield

6 servings

Recipe Note

This pasta carbonara is mixed with crispy kale.

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