Cook the pork. I used a combination of pancetta, bacon, and ham (to get rid of leftovers). Once it’s fried, remove from pan and lower heat.
Add washed and shredded kale to the pan containing the rendered pork fat. Sprinkle with 3/4 to 1 teaspoon of garlic powder, red pepper flake to taste, salt and pepper. Drizzle a bit of olive oil over the kale. Stir periodically. Like spinach, it cooks down to less than half of the amount you started with. Turn off the heat once the kale is cooked to the tenderness you like.
While the kale is cooking, start boiling the pasta water. Cook 1 lb of pasta to the tenderness you prefer (al dente is what I like).
While the pasta water is coming to a boil, separate 6 eggs: yolks for the Carbonara, whites to use in something else. In a large bowl, whisk the yolks with 1/2 to 2/3 c grated Parmesan cheese (add in increments to the cheesiness you like. I used 2/3 c).
As the pasta gets close to finishing its cooking, temper the egg mixture with some of the pasta water. Add enough water to make a creamy sauce.
Add the pasta to the egg/cheese sauce. I use tongs to move the pasta from the water to the bowl. You can drain the pasta in a colander then add it to the egg/cheese. Be sure to reserve some of the pasta water in case you wish to add some at the end to keep a creamy texture.
Add a ladle of hot pasta water to the kale to reheat it.
Add the cooked pork to the pasta. Mix well. Now you have Carbonara.
Add the Kale to the Carbonara. Mix well.
Top each individual serving with grated Parmesan cheese. This is such a great way to get some bacon into your system and some fiber to get it out! SO delicious!
