Ingredients: 200g spaghetti. 100g pancetta, diced. 2 cloves garlic, minced. 2 cups Tuscan kale, chopped. 2 large eggs. 1/2 cup grated Parmesan cheese. Salt and black pepper to taste. Chopped parsley for garnish.
Instructions: Cook spaghetti according to package instructions until al dente. Reserve 1/2 cup of pasta water, then drain and set aside. In a skillet, cook diced pancetta over medium heat until crispy. Add minced garlic and cook for another minute. Add chopped Tuscan kale to the skillet and saut until wilted, about 3-4 minutes. In a bowl, whisk together eggs, grated Parmesan cheese, and a pinch of black pepper. Pour the egg mixture over the cooked spaghetti, along with the pancetta, garlic, and kale. Toss quickly to coat the pasta evenly. If the pasta seems too dry, gradually add reserved pasta water until desired consistency is reached. Season with salt and additional black pepper to taste. Garnish with chopped parsley before serving.