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

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Notes about this recipe

  • kari500 on April 16, 2026

    Big thanks to Lepa for her note. She inspired me to do this, but to do it carbonara style. I cooked down the kale with the anchovies and garlic, added the cooked pasta when it was ready, and most of the cheese, then took it off the heat and added the rest of the cheese, lemon zest, and eggs. It was wonderful. I wish I liked kale more, but this was a good and easy way to get some into our diet this week.

  • 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!

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