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.