Crispy Kale Cacio e Pepe

Updated at: Thu, 17 Aug 2023 13:20:10 GMT

Step 1

To make the crispy kale, preheat the oven to 375°F. Line a large rimmed baking sheet with parchment paper. Combine the kale, oil, garlic powder, salt, and black pepper on the baking sheet. Massage the kale to coat it evenly. Arrange the kale in a single layer and bake for about 12 minutes, or until it is crispy and slightly cold in on the edges. Set aside. Meanwhile, make the lemon herb bread crumbs. Melt the butter in a medium skillet over medium high heat. Add the breadcrumbs and toast for 4 to 5 minutes, or until they are golden brown. Add the lemon zest, thyme, salt, and black pepper. Stir and set aside. To make the pasta, Bring a large pot of water to a boil and add the salt. Add the spaghetti and cook until just shy of al dente, about 10 minutes. Reserve 3/4 of a cup of the cooking water and drain the spaghetti. In the same pot, melt the butter over medium low heat. Add the spaghetti and reserve cooking water and toss to coat the pasta. Add the Parmesan cheese and pecorino Romano cheese, tossing quickly with tongs until both cheeses are melted and creamy. Add the black pepper and toss again to combine. Add 3/4 of the crispy kale and half of the lemon herb breadcrumbs and toss. Divide the pasta between four bowls and top each serving with the remaining 1/4 of the crispy kale and remaining half of the lemon herb breadcrumbs.

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