It’s all about simple and it doesn’t get much more simple than this quick and very flavorful spaghetti that is perfect for a weeknight. Kale and bacon, oh, and did I mention lots of garlic?
The secret to this one is adding the cooked spaghetti to the pan with the other ingredients, then adding some of the pasta water. This really gets the bacon and garlic flavors infused into the pasta.
I very often will add bacon to kale, so it only makes sense that it would work for pasta too.
You could stop right here and it would be a great side dish.
The pasta is packed with bacon and garlic flavor.
- 1/2 lb thick spaghetti
- 2 slices thick-cut bacon diced
- 1 bunch lacinato kale stems removed and roughly chopped (about 2 cups)
- 4 garlic cloves sliced thin
- 1/4 cup grated parmesan
- 1/4 - 1/2 cup reserved pasta water
- Start a large pot of salted boiling water.
- Render the bacon and 2 tablespoons water in a large skillet on medium heat until it is brown but not too crispy. Adding water with the bacon sounds strange, but it is a great trick for cooking bacon.
- Cook the kale in the boiling water for about two minutes, then remove from the water. Add the kale and garlic slices to the skillet with the bacon. Mix with tongs.
- Cook the pasta in the boiling water until it is al dente. It is important to slightly undercook the pasta as we will be adding more water to it in the next step. Reserve 1/2 cup of the water and drain the cooked pasta.
- Add the pasta and 1/4 cup of the reserved water to the skillet with the kale and bacon. The water will deglaze the brown bits that are stuck on the bottom of the skillet and will infuse the bacon and garlic flavors into the pasta. Continue to stir and cook for a few minutes until most of the water is absorbed.
- Remove from heat and mix in half of the parmesan. Season with salt and pepper.
- Serve hot and sprinkle remaining parmesan on top.