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Bacon Kale Spaghetti

Meryl Downing
A seriously quick and simple pasta night! Kale is just too healthy without bacon, but together they make the perfect weeknight dinner!
Course Dinner
Cuisine American
Servings 4


  • 1 lb spaghetti
  • 6 strips bacon sliced
  • 5-6 leaves kale stems removed and chopped small
  • 3 cloves garlic minced
  • ¼ t kosher salt
  • 6 grinds fresh black pepper
  • ½ c Parmesan cheese grated, plus more for serving


  • Cook the pasta in salted boiling water, following package instructions
  • Start the bacon when you start heating the pasta water. In a large skillet over medium heat, cook chopped bacon until crisp and remove it to a bowl. Discard 2T of the fat, leaving the rest in the skillet
  • Add kale to the remaining bacon fat and saute about 5 minutes, add ½ cup of the hot pasta water (while the pasta is cooking is fine) to the kale and continue cooking until evaporated (lower the temp a bit if needed)
  • Add garlic, salt and pepper and cook another minute
  • With tongs, add pasta to the kale skillet, a little of the pasta water with it is ok
  • Add the bacon back in and toss the entire mixture well with tongs, adding the grated Parmesan as you go. Allow the pasta to stay on the heat another minute or so while tossing, and add another ½ cup of the starchy pasta water if it seems too dry. If you sit and eat and then go back for seconds, you may want to add another ½ cup of the pasta water and toss well, it will dry as it sits The pasta water, bacon fat and the melting Parmesan is what makes "the sauce."
  • Top with more Parmesan for serving
Keyword easy pasta, pasta recipe