Carbonara is a dish I eat really frequently, usually the original pancetta one, as, purist as I tend to be, I want to do it the right way. Today I varied, as I had a bag of kale and some nice chorizo and some friends that I wanted to cook lunch for. Chorizo and kale are lovely together and I wanted to veer away from my usual chorizo & tomato sauce, which, while delicious, I make too often and I need some variety in my food.
So, after I came upon the idea of making a carbonara, I wondered, as it’s not just for me, wouldn’t it be nice to make it a little luxurious with a touch of cream? Purists, forgive me, carbonara should not have cream I know, but this has kale in anyway, so, surely, I can push it further? I added just a couple of tablespoons to the eggs and smothered the penne in it before adding the chorizo & kale. It was lovely, but feel free to exclude it, it should still be good.
This recipe was for 3 comfortable portions. The sauce takes only as long as the pasta so it’s a really quick meal. Forgive the photos, it was a bit of a battle taking the photo with a half working camera in low light, whilst catching up with old friends I rarely see, and (!)… without the pasta going cold. I am such a soldier, working in these conditions ;-)