Carbonara with Cavolo Nero

A surprising twist, perfect for a bold first course or for impressing your guests at the table.

Ingredienti per 4 persone:

– Spaghetti Martelli: 400 g
– Cavolo nero (Tuscan kale): 1 bunch
– Cinta Senese guanciale: 4 slices
– Garlic: 2 cloves
– Fresh chili pepper: 1
– Extra virgin olive oil: to taste
– Egg yolks: 5
– Aged Pienza pecorino cheese: to taste
– Salt and pepper: to taste

Method:

Start by removing the stems from the cavolo nero and discarding the outer leaves. Rinse it well and blanch it for 4 minutes in salted water. Drain the kale, making sure not to throw away the cooking water, as you’ll use it to cook the spaghetti.

Once it has cooled slightly, squeeze out the excess water. Blend half of the leaves with a drizzle of olive oil, a pinch of salt, and pepper. Finely chop the other half with a knife, keeping a few whole leaves aside to make crispy chips. To prepare the chips, dry the leaves in the oven until crispy; they will be used to garnish the dish.

Cut the guanciale into small cubes and cook it gently in a pan, then set it aside. In the same pan, keeping a bit of the rendered fat, add the garlic, chili pepper, and the chopped kale. Season with salt and pepper and cook for 5 minutes. Remove the garlic and chili, then add the kale cream.

Cook the spaghetti in the kale cooking water. Meanwhile, in a bowl, mix the egg yolks, freshly grated pecorino, a pinch of salt and pepper, and a bit of guanciale fat. Whisk everything together.

Drain the spaghetti directly into the pan with the kale and, adding a splash of cooking water, toss to combine. Add the guanciale and mix again.

With the heat off, pour the egg mixture into the pan and stir until everything is well combined. Finally, garnish the dish with the crispy cavolo nero chips, which will add a delicious crunch. Enjoy!