Whole-wheat spaghetti, which is slightly nuttier and chewier than regular pasta, holds its own with the kale, fontina, and rich, smoky bacon in this substantial main course.
Recipe information
Yield
serves 4 to 6
Ingredients
Preparation
Step 1
Cook bacon in a large skillet over medium-low heat, turning occasionally, until browned and crisp, 8 to 10 minutes. Transfer with a slotted spoon to a paper towel–lined plate to drain. Pour off all but 3 tablespoons rendered fat from skillet.
Step 2
Add garlic to skillet, and cook over medium heat until golden, stirring frequently, about 2 minutes. Add half the kale; cook, tossing, until just wilted, about 2 minutes. Add remaining kale, and season with salt and pepper; cook, tossing, until all kale is wilted, about 2 minutes more. Add chicken broth, and cover; simmer until kale is very tender, 10 minutes.
Step 3
Meanwhile, bring a large pot of water to a boil; add a generous amount of salt. Cook pasta until al dente according to package instructions. Reserve 1 cup pasta water; drain pasta, and return to pot.
Step 4
Add kale mixture and fontina to pot; toss with pasta to combine. Season with salt and pepper. Add enough reserved pasta water to create a thin sauce to coat pasta. To serve, divide pasta among plates, and sprinkle with bacon.
