Crispy Kale and Pea Carbonara

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Step 1

Heat the oven to 180°C fan/gas 6. Put the kale in a large bowl with 2 tbsp of the oil and the salt, then toss to combine well. Spread the kale over 1-2 baking trays and bake for 5 minutes until crisp (keep an eye on it so it doesn’t burn). Set aside to cool.

Step 2

Cook the pasta according to the pack instructions or until al dente (still with some bite). Drain, reserving 100ml pasta water, then toss the pasta with a splash of oil to stop it sticking together.

Step 3

To make the carbonara sauce, combine the eggs, parmesan, a pinch of salt and plenty of black pepper in a small bowl and whisk with a splash of the reserved pasta water. Set aside.

Step 4

Warm the remaining oil in a large non-stick frying pan and fry the onion over a medium heat for 4-5 minutes. Add the garlic and cook for a minute more. Stir in the peas and most of the remaining reserved pasta water, then cook for 3 minutes until the peas are tender.

Step 5

Toss the cooked pasta in the pan with the peas, then turn down the heat to low and pour in the carbonara sauce mixture. Stir constantly over a low heat for 1 minute, then add a splash more pasta water to loosen. Toss with the crispy kale and serve with extra parmesan and black pepper.