NEW YORK (CBSNewYork) – Bacon is not just for breakfast anymore – it’s showing up everywhere, including at dinner and in desserts. Chef-Instructor Virginia Monaco from the Institute of Culinary Education in Manhattan visited the CBS 2 studios this morning. She teaches a course called Beaucoup Bacon and offered this savory recipe.
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Baby Kale Carbonara
1 LB spaghetti
6 ounces diced guanciale
1 Tablespoon EVOO
2 ounces grated parmigiano reggiano
1 cup heavy cream
1 LB cleaned baby kale
Salt to taste
Freshly ground black pepper to taste.
1. Cook spaghetti in salted water until al dente.
2. Meanwhile, warm olive oil in a skillet and add diced guanciale.
3. Cook guanciale until crisp and fat has rendered out.
4. Mix together eggs, cheese, cream, salt and lots of pepper in a bowl.
5. Add warm pasta to the skillet. Off the heat, pour in egg and cheese mixture, stirring constantly until thickened and creamy. Adjust with pasta water if too thick.
6. Add kale and toss while still warm to wilt slightly.
7. Plate, top with some extra cheese and pepper and enjoy!