Spaghetti with bacon, kale, and garlic.
by Chef Mikel Anthony
This recipe is part of the Chef’s Roll Test Kitchen, in partnership with FOH.
Bacon
INGREDIENTS
- 1 lb. Bacon
METHOD
- Render and set aside.
Spaghetti
INGREDIENTS
- 1 ea. Package of spaghetti
METHOD
- Cook til al dente or according to package instructions.
Garnish
INGREDIENTS
- 1/2 ea. Onion, diced
- 1 ea. Garlic bulb, half-sliced
- 3 heaping handfuls Kale, chopped
METHOD
- Saute onion and garlic for 2 minutes.
- Add kale and saute another 1 minute (stirring).
- Add strained bacon (cooked) and remove from heat.
- Add in pasta and toss to mix.
- Finish with a dash of sherry vinegar and your favorite parmesan cheese.
