I wasn't sure about this when I decided to try it, but my family LOVED it! I gave the recipe to everyone at work. I am making it for the second time today and have been looking forward to it since last time I made it. I do agree with cutting down on the cheese a bit, but overall it was delicious and I believe this will be a frequent meal at our house.
Collard Green Carbonara
Pasta carbonara is the ultimate quick dinner. It's rich, satisfying, and works during the week but is worthy of weekend company.
More From Southern Living
Total: 35 Minutes
- 12 ounces uncooked spaghetti
- 6 thick hickory-smoked bacon slices, chopped
- 1 medium-size red onion, halved and sliced
- 2 garlic cloves, minced
- 4 cups firmly packed chopped fresh collards
- 3 large pasteurized eggs, lightly beaten
- 1 large pasteurized egg yolk, lightly beaten
- 1 teaspoon kosher salt
- 1 teaspoon ground black pepper
- 1/2 teaspoon dried crushed red pepper
- 3 cups (12 oz.) freshly shredded Parmigiano-Reggiano cheese
- 1. Cook pasta according to package directions.
- 2. Meanwhile, cook bacon in a large skillet over medium-high heat 5 to 6 minutes or until crisp; drain on paper towels, reserving drippings in skillet.
- 3. Sauté onion in hot drippings 4 to 5 minutes or until golden brown and tender. Add garlic; sauté 1 minute. Add collards; sauté 5 minutes. Remove from heat. Add bacon.
- 4. Whisk together eggs, egg yolk, next 3 ingredients, and 2 1/2 cups cheese in a large bowl. Drain pasta, reserving 1/2 cup pasta water, and immediately pour hot pasta into egg mixture; toss to coat. (The heat from the pasta will partially cook the eggs.) Add collard mixture; toss to combine. Stir in enough pasta water to reach desired consistency. Sprinkle with remaining 1/2 cup cheese.
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