Although I had a calorific weekend, I always want something really comforting for dinner on Sunday nights. This past Sunday, I was extra tired so I wanted something really quick and easy as well. I love spaghetti carbonara so I put a twist to the classic version and came up with linguine with pancetta, kale, basil and tomatoes. Creamy, salty and flavorful. One of my favorites thus far! I served this with some homemade garlic herb bread.
8 oz. dried linguine pasta
1 small shallot, diced
3 cloves garlic, finely diced
4 oz. sliced pancetta, cut into 1/2 in. strips
2 cups kale, washed, roughly cut into small pieces
1 tomato, roughly chopped
a handful of purple basil leaves
2 eggs, beaten
1/2 cup heavy cream
1/4 cup grated parmesan cheese
extra virgin olive oil
salt and pepper
1. Heat a pot of salted water to boil. While waiting for the water to come to a boil, prepare the rest of the dish. Cook pasta until al dente. Reserve 1/4 cup of cooking liquid.
2. Saute pancetta. Remove from pan and set aside.
3. Add shallots and garlic. Season. Sweat for a few minutes until soft.
4. Add kale and cook until soft. Add tomatoes. Season.
5. Pour in heavy cream. Add pancetta back to pan. Allow the cream to simmer for a few minutes.
6. Add cooked pasta and reserved pasta liquid. Stir to combine.
7. Turn off heat and add eggs and parmesan cheese. Add basil leaves. Save a few to garnish. Combine and season.