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Carbonara is one of the easiest and most satisfying dishes to make, especially on a work night. I worked today, came home, made dinner, went to the gym and ran 2 miles, showered and read a bit. I am tired! There is nothing better than a satisfying meal at home when all the rest of the day is a rush.


Collard Green Carbonara (from Southern Living)

  • 12 oz uncooked spaghetti
  • 6 thick hickory-smoked bacon slices, chopped
  • 1 medium-size red onion, halved and thinly sliced
  • 2 garlic cloves, minced
  • 4 cups firmly packed chopped fresh collards
  • 3 large eggs, lightly beaten
  • 1 large  egg yolk, lightly beaten
  • Salt and black pepper to taste
  • 1/2 tsp dried crushed red pepper
  • 3 cups freshly shredded Parmesan cheese

In a skillet, fry the bacon until browned and crispy. With a slotted spoon, remove the bacon, leaving behind the grease drippings. Add the onion to the bacon grease and saute until tender. Add the garlic and saute for another minute. Add the collards and saute for 5 minutes. Add the bacon; stir to combine. Remove from heat and set aside.

Fill a large pot with water and salt. Place over high heat and bring to a boil. Add the noodles and cook until al dente.

In a large bowl, whisk the eggs. Add the salt, pepper, red pepper, and cheese. Stir to combine.

Drain pasta and reserve some of the pasta water. Immediately pour the hot pasta onto the egg mixture and toss quickly to coat. The heat will cook the eggs. Add the collards and toss again. Serve with a garnish of Parmesan cheese. Serves 6 to 8.