Carbonara with Kale and Hazelnuts

Name: Carbonara with Kale and Hazelnuts
Prep time: 20 min
Cook time: 20 min
Yield: 4
Ingredients: 1/2 cup hazelnuts; 4 ounces thinly sliced guanciale or pancetta, finely chopped; 5 egg yolks; 1 1/2 cups finely grated Parmesan, plus more for serving; 4 tablespoons olive oil; 2 teaspoons freshly ground black pepper, plus more to taste; Kosher salt, to taste; 1/2 pound Tuscan kale (about 1 large bunch), stems trimmed, roughly chopped; 1 pound spaghetti or bucatini; 1 lemon

Carbonara with Kale and Hazelnuts was pinched from <a href="http://www.tastingtable.com/cook/recipes/spaghetti-carbonara-recipe-pasta-with-kale-best-pasta-recipes" target="_blank">www.tastingtable.com.</a>

"Though our carbonara still has all the classic ingredients?egg yolks, Parmesan, olive oil and guanciale?we add hazelnuts and kale to make a fall version of one of our favorite pastas...."

INGREDIENTS

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1/2 cup hazelnuts

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4 ounces thinly sliced guanciale or pancetta, finely chopped

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5 egg yolks

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1 1/2 cups finely grated Parmesan, plus more for serving

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4 tablespoons olive oil

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2 teaspoons freshly ground black pepper, plus more to taste

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Kosher salt, to taste

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1/2 pound Tuscan kale (about 1 large bunch), stems trimmed, roughly chopped

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1 pound spaghetti or bucatini

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1 lemon

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