This recipe is a twist on the classic Spaghetti Carbonara. It makes the pasta dish taste great by adding healthy kale and salty prosciutto. It's a comforting meal that's great for any occasion because it's creamy and rich but still fresh from the kale.
Ingredients: 8 ounces spaghetti. 4 large kale leaves, stems removed and leaves torn into bite-sized pieces. 4 slices prosciutto, diced. 2 cloves garlic, minced. 2 large eggs. 1/2 cup grated Parmesan cheese. Salt and black pepper to taste. 2 tablespoons olive oil.
Instructions: As the water boils, add salt to a large pot. Follow the directions on the package to cook the spaghetti. Add the kale to the pot in the last two minutes of cooking. Take out half a cup of the pasta water and drain the spaghetti and kale. Put olive oil in a large skillet and heat it over medium-low heat while the spaghetti cooks. Put in the diced prosciutto and cook for three to four minutes, until it gets crispy. For an extra one to two minutes, until the garlic smells good, add the minced garlic. Grate Parmesan cheese and add eggs to a small bowl. Mix them together using a whisk. Put the spaghetti and kale that have been drained into the pan with the garlic and prosciutto. Sprinkle to mix. Take the pan off the heat and quickly add the egg and cheese mixture. The eggs will cook without scrambling because of the residual heat. If the pasta seems too dry, slowly add some of the pasta water that you saved until you get the consistency you want. To taste, add salt and black pepper. Serve right away, and if you want, top with extra grated Parmesan cheese.
Prep Time: 10 minutes
Cook Time: 15 minutes
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