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Export 7 ingredients for grocery delivery
Step 1
In a small skillet, on medium heat cook bacon until crisp and fat has rendered off. Remove with a slotted spoon and place onto a paper towel. In the same skillet, add in the chopped kale and cook. Stir kale frequently until wilted, about 2-3 minutes. Remove kale and set aside.
Step 2
In a medium bowl whisk together miso paste, Sriracha, eggs, egg yolk, cracked black pepper and Parmesan cheese until smooth.
Step 3
Bring a large pot, three-fourths full of salted water to a boil over high heat. Add the pasta, stir well and cook according to package directions for al dente.
Step 4
Add the hot, cooked al dente pasta and 3/4 bacon (save some for topping) to the skillet with kale and remove from heat. Add in whisked egg miso mixture and 1 cup of pasta water to the pasta. Toss everything well to coat until the sauce is silky and cheesy. The residual heat from the noodles will cook the eggs.
Step 5
Serve into bowls and top with extra Parmesan cheese and cracked black pepper.
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