1-Begin by cooking the spaghetti in a large pot of boiling salted water as per the package directions. This takes about 10 minutes of prep, leading to a total cook time of around 20 minutes.

2-While the pasta boils, chop and cook the bacon over medium heat until it turns crispy, then drain it on paper towels and set it aside, discarding the grease. In the same pan, add the thinly sliced shallot, garlic, and 1/4 tsp of salt; cook for 2-3 minutes until they soften and release their aroma. Next, toss in the chopped kale and the remaining 1/4 tsp of salt, cooking for another 2-3 minutes until the kale wilts down.

3-In a separate bowl, whisk the eggs and stir in the 1/4 cup of grated Parmesan cheese; set this mixture aside. Once the spaghetti reaches al dente, reserve 1/2 cup of pasta water. Add the cooked spaghetti to the pan with the kale, shallot, and garlic, mixing everything thoroughly to combine the flavors.

4-Tempering the Sauce: To create that creamy sauce, temper the egg and cheese mixture by whisking in 1/4 cup of the hot pasta water. Lower the pan heat to medium-low, pour in the egg mixture, and toss immediately to coat the spaghetti and kale evenly. If you want a thinner sauce, add more pasta water as needed. Finally, mix in the crispy bacon and top with extra grated Parmesan cheese for a finishing touch.

5-This method keeps the eggs from scrambling, resulting in a smooth texture that’s key to carbonara.