Ingredients
10 total- 150g wholewheat radiatori pasta
- 1 rasher smoked streaky bacon, sliced
- 1 tsp olive oil
- 2 garlic cloves, crushed or grated
- 200g sliced kale
- 1 small pinch (approx.) sea salt, to season
- 0.5 lemon, for squeezing
- 1 egg plus one yolk
- 25g grated parmesan, plus extra to serve (optional)
- 1 grating of nutmeg
Method
3 stepsStep 1
Cook the pasta in boiling salted water for 7 mins until al dente.
Step 2
Fry the bacon in the oil over a medium heat for 3 mins until crisp at the edges. Add the garlic and fry for 30 secs. Add the kale; stir-fry for 3-5 mins until wilted. Season with sea salt, pepper and a good squeeze of lemon.
Step 3
In a bowl, beat the whole egg with the egg yolk, parmesan, nutmeg and a grind of black pepper. Drain the pasta, reserving half a mug of pasta water. Take the greens off the heat, add the pasta, then pour over the egg mixture; toss, adding enough pasta water to create a loose sauce. Serve with extra pepper and parmesan, if liked.