Carbonara-Inspired Greek Kale Pasta

• Meat

  • 1 cup Bacon, raw

• Produce

  • 1 tsp Garlic
  • 1 cup Kale, fresh
  • 1 tsp Thyme, dried

• Refrigerated

  • 1 Egg

• Condiments

  • 1/8 cup Lemon juice

• Pasta & Grains

  • 8 oz Fettuccini noodles

• Baking & Spices

  • 1/2 tsp Black pepper
  • 1 Black pepper and kosher salt
  • 1/4 tsp Kosher salt

• Bread & Baked Goods

  • 1/2 cup Panko bread crumbs

• Dairy

  • 1 Feta cheese
  • 1/2 cup Greek yogurt, non-fat

Found on honeyandbirch.com

Description

Ingredients

• 1 cup diced raw bacon
• 1/2 cup panko bread crumbs
• 1 teaspoon dried thyme
• 1/2 teaspoon black pepper
• 1/4 teaspoon kosher salt
• 1 egg, beaten
• 1/2 cup non-fat Greek yogurt
• 1 teaspoon minced garlic
• 1/8 cup lemon juice
• 1 cup roughly chopped fresh kale
• 8 ounces uncooked fettuccini noodles
• crumbled feta cheese
• additional black pepper and kosher salt

Directions

• Begin boiling a large pot of water on medium high. Bring it to a rolling boil and add kosher salt. Heat a separate large pan over medium heat. In a small ball, combine the bacon, panko bread crumbs, thyme, 1/2 teaspoon black pepper, 1/4 teaspoon kosher salt and beaten egg. Mix until well combined. Add to heated pan and sauté, stirring frequently until the bacon is cooked. In another small bowl, whisk the Greek yogurt, garlic and lemon juice together. Add it to the bacon mixture when the bacon is cooked. Stir well. Add the uncooked fettuccini noodles to the pot of boiling water. Cook according to the package directions. Before draining the pasta, spoon 1 cup of the pasta water into the bacon pot to create a sauce. Add the kale to the bacon sauce at the same time as the pasta water. Drain the pasta water and serve immediately. Spoon the bacon sauce over the cooked pasta. Season with salt and pepper to taste and sprinkle crumbled feta cheese over the sauce.
• Begin boiling a large pot of water on medium high. Bring it to a rolling boil and add kosher salt.
• Heat a separate large pan over medium heat. In a small ball, combine the bacon, panko bread crumbs, thyme, 1/2 teaspoon black pepper, 1/4 teaspoon kosher salt and beaten egg. Mix until well combined. Add to heated pan and sauté, stirring frequently until the bacon is cooked.
• In another small bowl, whisk the Greek yogurt, garlic and lemon juice together. Add it to the bacon mixture when the bacon is cooked. Stir well.
• Add the uncooked fettuccini noodles to the pot of boiling water. Cook according to the package directions. Before draining the pasta, spoon 1 cup of the pasta water into the bacon pot to create a sauce. Add the kale to the bacon sauce at the same time as the pasta water.
• Drain the pasta water and serve immediately.
• Spoon the bacon sauce over the cooked pasta. Season with salt and pepper to taste and sprinkle crumbled feta cheese over the sauce.