Pasta Carbonara with Baby Kale and Poached Eggs

A classic pasta carbonara with a twist of nutritious baby kale and luxurious poached eggs, creating a hearty and satisfying meal.

Ingredients:

• 8 ounces pasta


• 2 tablespoons olive oil


• 4 slices bacon, chopped


• 2 cloves garlic, minced


• 2 cups baby kale, chopped


• 4 large eggs


• 1/2 cup grated Parmesan cheese


• Salt and black pepper to taste

Instructions:

Follow the directions on the package to cook the pasta until it is al dente

Remove the water and set it aside

Warm up the olive oil in a big pan over medium-low heat

Put in the chopped bacon and cook it until it gets crispy

Put minced garlic in the pan and cook for one minute, until it smells good

Put chopped baby kale in the pan and cook it until it softens

Bring water to a slow boil in a different pot

Every time you crack an egg into a small bowl, be careful as you put it into the water that is just starting to boil

For three to four minutes, poach the eggs until the whites are set but the yolks are still runny

Use a slotted spoon to take them out and let them drain on paper towels

Put cooked pasta, bacon, and kale in the pan

Sprinkle to mix

Mix in the grated Parmesan cheese until it melts and becomes creamy

To taste, add salt and black pepper

Place some pasta on each plate and add a poached egg on top of each one

If you want, you can add more Parmesan cheese and black pepper as a garnish

Serve right away