Tuscan kale "Caesar" pasta from Back Pocket Pasta: Inspired Dinners to Cook on the Fly (page 69) by Colu Henry

  • pecorino Romano cheese
  • garlic
  • lemons
  • eggs
  • panko breadcrumbs
  • Tuscan kale
  • garganelli pasta
  • anchovies
  • Maldon salt

Where’s the full recipe - why can I only see the ingredients?

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • Lepa on July 21, 2017

    I took some liberties with this recipe. . and was very happy with the results. One of our family's favorite weeknight staples is Mark Bittman's fried eggs with spaghetti. This is similar but it has kale (healthy!) and anchovies (tasty!) I sauteed the kale in a large braising pan according to directions but then, towards the end, I pushed the kale to the sides of the pan and cracked four eggs in the middle and fried them until the whites set and then put the pasta in, with some pasta water and cheese, and tossed the whole mass to create a kale/carbonara sauce. The result was really delicious and my kids gave it highest ratings and were not phased by the kale. Note: I was tempted to skip the breadcrumbs because I was in a hurry but they really improved the dish. Delicious!

You must Create an Account or Sign In to add a note to this book.

Reviews about this recipe

This recipe does not currently have any reviews.