Ingredients

Ingredients

• 8 ounces bacon, chopped in 1-inch pieces
• 1 bunch lacinato kale leaves, stems removed and chopped
• 3 tablespoons white miso paste
• 2 to 3 teaspoons Sriracha, to taste
• 3 large eggs + 1 yolk
• 1 teaspoon freshly cracked black pepper
• 1 cup grated Parmesan cheese + more for serving
• 1/2 pound dried or fresh spaghetti noodles

Instructions

1. In a small skillet, on medium heat cook bacon until crisp and fat has rendered off. Remove with a slotted spoon and place onto a paper towel. In the same skillet, add in the chopped kale and cook. Stir kale frequently until wilted, about 2-3 minutes. Remove kale and set aside.
2. In a medium bowl whisk together miso paste, Sriracha, eggs, egg yolk, cracked black pepper and Parmesan cheese until smooth.
3. Bring a large pot, three-fourths full of salted water to a boil over high heat. Add the pasta, stir well and cook according to package directions for al dente.
4. Add the hot, cooked al dente pasta and 3/4 bacon (save some for topping) to the skillet with kale and remove from heat. Add in whisked egg miso mixture and 1 cup of pasta water to the pasta. Toss everything well to coat until the sauce is silky and cheesy. The residual heat from the noodles will cook the eggs.
5. Serve into bowls and top with extra Parmesan cheese and cracked black pepper.