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
Photo: Hector Sanchez; Styling: Caroline M. Cunningham
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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