Hello Friends.
It’s been a little while. I think this pandemic has kicked us all in the butt a bit. I find myself a bit less social (maybe social distancing has something to do with that!) and a little more introspective lately. I am giving my self a bit more grace. I hope you do the same. I have been fortunate to be on “lockdown” in Maine. Beach walks are very calming to my soul. But, truthfully, Maine offers so much more–beautiful people, great food (lobster rolls I am looking at you) and fresh air. Come visit when we are on the other side of this.
For now, Russ and I (and Lucy, our chocolate lab) have been trying to make sense of this difficult time–leaning into whatever seems right for us. And yes, sometimes that is ice cream for dinner. Russ’ favorite comfort food is pasta. And, as a loving wife, I sometimes make it for him! Ha! I am not a huge tomato sauce and pasta person–so this Prosciutto Carbonara Pasta Dish with Kale really hit the spot for me.
If you are following a vegetarian diet–feel free to delete the prosciutto. You can up the kale a bit, add some canned chickpeas. I am all about making a recipe your own.
I used this gluten free pasta for this recipe. 
The final product wasn’t a perfect carbonara–but hey, I am not a chef. But, it IS delicious…and definitely work a try!
Here’s the recipe!
Prosciutto Carbonara with Kale (gluten free + low FODMAP)
Ingredients
- 2 tablespoons extra virgin olive oil
- 3 ounces prosciutto, sliced in bite size strips
- 2 large eggs, plus 2 egg yolks
- 1/4 cup Parmesan or Romano cheese, grated
- 12 ounces suitable gluten free pasta (I used garafalo's casarecce)
- 1 cup sliced kale, stems removed or use baby kale
- Garnish and season with salt, pepper, crushed red pepper flakes, as desired.
Instructions
- Boil past per package directions-minus 1 minute of the suggested cooking time.
- As pasta is cooking, add 1 tablespoon olive oil into large skillet over medium heat with prosciutto to lightly brown up, remove from heat.
- Remove proscuitto onto plate.
- When pasta is done, save about 1 cup of the pasta water and strain pasta.
- Add eggs and yolks to small bowl, add cheese, 1/4 cup warm pasta water and whisk together.
- Add remaining oil to large skillet, put heat on low.
- Add pasta and egg mixture to skillet. Stir to blend. Add the remaining pasta water until you create a light 'sauce'.
- Add kale to just cook lightly so it is tender but still bright green.
- Add prosciutto and fold in to blend.
- Garnish as desired!