This pasta carbonara is mixed with crispy kale.


Recipe Summary

20 mins
30 mins
10 mins
6 servings


Original recipe yields 6 servings
The ingredient list now reflects the servings specified
Ingredient Checklist


Instructions Checklist
  • 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.

  • 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.

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

  • 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.

Cook's Notes:

You can use any type of spelt or brown rice pasta that you like. Just remember to cook brown rice pasta 4 minutes short of package cooking time.

You can use almond milk instead of soy, if preferred.

Nutrition Facts

398 calories; protein 12.7g; carbohydrates 64.1g; fat 10.4g; cholesterol 141.6mg; sodium 232.7mg. Full Nutrition