Skillet Spaghetti Alla Carbonara with Kale

Ingredients

• 8 ounces bacon, pancetta, or guanciale, cut into 1/2-inch pieces
• 1 shallot, thinly sliced
• 3 cups chopped curly kale, stems discarded, leaves cut into 2-inch ribbons
• Kosher salt and freshly ground black pepper
• 3 ½ cups homemade chicken stock or store-bought low-sodium chicken broth
• 1 pound spaghetti
• 4 eggs
• 1 cup freshly grated Parmigiano-Reggiano, plus more for finishing

Directions

1. Set the bacon in a 12-inch skillet over medium heat. Cook it, stirring now and then, until it has released most of its fat and the edges are beginning to crisp, about 5 minutes. Stir in the shallot and cook until it smells fragrant and softens slightly, about 1 minute. Add the kale and keep stirring as it wilts down and starts to crisp, 3 to 4 minutes. Taste, then add salt and pepper as needed. Scoop the kale, bacon, and shallots into a bowl and keep it nearby.
2. In that same pan, add the broth and pasta. Adjust the heat so the liquid keeps up a strong boil, and cook until the pasta is al dente according to the package directions, stirring occasionally so nothing sticks.
3. When the pasta is nearly ready, stir the raw eggs, cheese, and black pepper into the bowl with the kale and bacon.
4. Once the pasta is done, take the skillet off the heat. Add the kale mixture to the pan, then stir hard with a wooden spoon until the sauce becomes thick and creamy. Finish with plenty of black pepper, and serve right away with extra cheese and black pepper on the side.