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Carbonara with Kale and Hazelnuts

Andy Baraghani
  • 40 minutes
  • Serves 4

INGREDIENTS

4 oz

Guanciale or pancetta

1

tuscan kale (about 1 large bunch)

1

Lemon

5

Egg yolks

1 lb

Spaghetti or bucatini

2 tsp

Black pepper, freshly ground

1

Kosher salt

4 tbsp

Olive oil

1/2 cup

Hazelnuts

1 1/2 cups

Parmesan