Creamy Kale and Sun-Dried Tomato Carbonara

Creamy Kale and Sun-Dried Tomato Carbonara Image by: James Tse Author: Irene Fong and the Canadian Living Test Kitchen

This carbonara is made extra-creamy by goat cheese, which melts into the egg-based sauce. For the smoothest texture (and to avoid ending up with scrambled eggs!), remove the saucepan from the heat before stirring everything together. Once the egg mixture is combined, return the pan to the heat to thicken the sauce.

  • Portion size 4 servings
  • Credits : Canadian Living Magazine: April 2016

Ingredients

  • 375 g spaghetti
  • 1 kale stemmed and sliced
  • 3 eggs lightly beaten
  • 1/4 cup grated Parmesan cheese
  • 60 g soft goat cheese (chèvre), broken in small chunks
  • 4 teaspoons chopped drained oil-packed sun-dried tomatoes
  • 1/4 teaspoon pepper

Method

In large saucepan of boiling salted water, cook pasta according to package instructions, adding kale during last 2 minutes of cooking. Reserving 1/2 cup of the cooking liquid, drain. Return pasta mixture to pan. Set aside.

Whisk together eggs, Parmesan, goat cheese, sun-dried tomatoes and pepper; stir into pasta mixture until coated. Stir in reserved cooking liquid; cook over low heat, stirring, until sauce is thickened, about 1 minute.

Nutritional facts per serving: about

  • Fibre 4 g
  • Sodium 719 mg
  • Sugars 4 g
  • Protein 25 g
  • Calories 523.0
  • Total fat 12 g
  • Potassium 495 mg
  • Cholesterol 157 mg
  • Saturated fat 5 g
  • Total carbohydrate 78 g

%RDI

  • Iron 35.0
  • Fibre 0.0
  • Folate 114.0
  • Sodium 0.0
  • Sugars 0.0
  • Calcium 19.0
  • Protein 0.0
  • Calories 0.0
  • Total fat 0.0
  • Vitamin A 93.0
  • Vitamin C 107.0
  • Potassium 0.0
  • Cholesterol 0.0
  • Saturated fat 0.0
  • Total carbohydrate 0.0
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Creamy Kale and Sun-Dried Tomato Carbonara

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