Pasta Carbonara with Crispy Kale

Gluten-free brown rice pasta joins turkey bacon, ricotta cheese, and a crispy kale and Swiss chard blend in this quick and easy carbonara recipe.

• Preparation Time: 10 mins
• Cooking Time: 20 mins
• Total Time: 30 mins
• Calories: 398 Calories

Ingredients

• 2 large eggs
• 2 teaspoons olive oil
• ½ cup diced onion
• ½ cup ricotta cheese
• sea salt to taste
• ¼ cup soy milk
• 2 large egg yolks
• 4 slices turkey bacon
• 16 ounces brown rice penne pasta
• 3 cups sliced Swiss chard
• 3 cups sliced red kale

Recipe Instructions

Step 1

Bring a large pot of lightly salted water to a boil. Cook penne in the boiling water, stirring occasionally, for 4 minutes less than package instructed cooking time, about 5 minutes. Drain, reserving 1/2 cup of pasta water. Set aside.

Step 2

Heat oil in a large, high-sided skillet over medium heat. Saute onion in the hot oil, 4 to 5 minutes. Add turkey bacon and saute until browned, 8 to 10 minutes. Remove bacon and set aside. Add Swiss chard and kale to the same pan and saute until tender, 3 to 4 minutes.

Step 3

Crumble bacon, return to the skillet, and reduce heat to low.

Step 4

Whisk ricotta cheese, soy milk, eggs, egg yolks, and salt together in a bowl. Whisk reserved pasta water slowly into egg mixture to temper eggs. Remove the skillet from heat and toss in cooked pasta as you pour over the egg mixture; heat from pasta will gently cook eggs and create a sauce. Serve immediately.