Bacon and kale pasta
- Prepare
- less than 30 mins
- Cook
- 10 to 30 mins
- Serve
- Serves 4
- Dietary
- Nut-freePregnancy-friendly
A tasty protein-packed, high-fibre bacon pasta dish that’s ready in no time.
Each serving provides 532 kcal, 27g protein, 49g carbohydrate (of which 4g sugars), 23g fat (of which 9g saturates), 10g fibre and 1.9g salt.
By Annie Rigg
Ingredients
- pasta: 300g/10½oz wholewheat pasta
- olive oil: 1 tbsp olive oil
- bacon: 10 smoked streaky bacon rashers, thinly sliced
- garlic: 1 garlic clove, crushed
- dried chilli: pinch dried chilli flakes
- kale: 150²µ/5½´Ç³ú kale, leaves shredded
- egg yolk: 1 free-range egg yolk
- Parmesan: 100²µ/3½´Ç³ú Parmesan, finely grated
- black pepper: salt and freshly ground black pepper
Method
Cook the pasta in a saucepan of boiling salted water according to the packet instructions.
Meanwhile, heat the oil in a frying pan, add the bacon and cook over a medium heat, stirring often, until crisp.
Add the garlic and chilli and cook for 1 minute. Add the kale and cook for 1–2 minutes, or until wilted and tender.
Drain the pasta, reserving 200ml/7fl oz of the pasta cooking water.
Add 150ml/5fl oz of the reserved pasta water to the bacon and kale. Mix the egg yolk with 3 tablespoons of the Parmesan, add to the bacon and kale and stir well, until the sauce thickens.
Toss the pasta in the sauce, loosening with a little more pasta water if necessary. Season with salt and pepper and serve with the remaining Parmesan on top.
