Equipment
Ingredients
Pasta & Produce
- 200 g rigatoni, dry
- 100 g kale, stems removed, chopped
- 2 garlic, minced
Proteins & Dairy
- 100 g thick-cut bacon, diced
- 2 eggs, whole
- 15 g unsalted butter
- 30 g parmesan cheese, finely grated
Nutrition (per serving)
Nutrition is estimated per serving. Nutrients without complete source data are omitted.
Full nutrition
- Calories
- 774 kcal
- Protein
- 33 g
- Carbohydrates
- 79 g
- Fat
- 35 g
- Fiber
- 5 g
- Sugar
- 4 g
- Sodium
- 657 mg
- Saturated Fat
- 14 g
- Trans Fat
- 0 g
- Monounsaturated Fat
- 13 g
- Polyunsaturated Fat
- 5 g
- Cholesterol
- 245 mg
- Potassium
- 594 mg
- Calcium
- 363 mg
- Iron
- 5.3 mg
- Magnesium
- 90 mg
- Phosphorus
- 509 mg
- Zinc
- 3.3 mg
- Vitamin A
- 288 mcg
- Vitamin C
- 48 mg
- Vitamin D
- 1.3 mcg
- Vitamin E
- 1.4 mg
- Vitamin K
- 196 mcg
- Vitamin B6
- 0.5 mg
- Vitamin B12
- 0.9 mcg
- Thiamin
- 1.12 mg
- Riboflavin
- 0.90 mg
- Niacin
- 9.9 mg
- Folate
- 293 mcg
- Water
- 124 g
Sources: USDA FoodData Central
Method
Bring a large pot of generously salted water to a rolling boil at 100°C/212°F.
Add the rigatoni and cook until al dente, usually about 1 minute less than the package instructions. Reserve 100ml of starchy pasta water before draining.
While the pasta cooks, place the diced bacon in a cold large skillet and turn the heat to medium. Fry until the fat is fully rendered and the bacon bits are crispy.
Leaving the rendered bacon fat in the skillet, add the minced garlic and chopped kale. Sauté until the kale is wilted, dark green, and tender.
Add the drained rigatoni, half of the grated parmesan, and 50ml of the reserved pasta water to the skillet. Toss vigorously over low heat to emulsify the bacon fat and starchy water into a glossy sauce that coats the noodles.
In a separate non-stick skillet, melt the butter over medium heat. Fry the eggs until the whites are set but the yolks remain runny. For vulnerable populations, fry until yolks reach 71°C/160°F or use pasteurized eggs.
Divide the hot pasta and greens between two bowls. Carefully slide a fried egg on top of each serving and sprinkle with the remaining parmesan cheese.
Chef's Notes
- For a spicier kick, add half a teaspoon of crushed red pepper flakes when sautéing the garlic.
- The starch in the pasta water is critical; always scoop water from the pot just before draining when it is at its starchiest.
- Starting bacon in a cold pan allows the fat to render out slowly, resulting in crispier bacon and minimizing the chance of burning.
- Breaking the warm egg yolk at the table creates a secondary sauce, adding an immense layer of richness to the dish.
Storage
Refrigerator: 3 days — Store without the fried egg. Fry a fresh egg when reheating.
Reheating: Reheat pasta gently in a pan with a splash of water until warmed through. Fry a fresh egg to top.
Troubleshooting
Sauce is greasy or pooled at the bottom instead of coating the pasta
Cause: The bacon fat and pasta water did not properly emulsify
Fix: Add another small splash of hot pasta water and stir rapidly off the heat until creamy.
Prevention: Ensure you are using starchy pasta water scooped right before draining, and toss the pasta vigorously in the pan.
Kale is tough and chewy
Cause: Kale was undercooked or mature stems were not removed
Fix: Add a tablespoon of water to the skillet, cover, and let steam for 1-2 minutes.
Prevention: Thoroughly strip leaves from the woody stems before chopping. Cook until deeply wilted.
Cultural Context
This dish bridges the gap between classic Italian pasta principles and hearty American breakfast staples. By utilizing rendered bacon fat as a base for wilted greens, it creates a deeply savory profile that relies on the runny egg yolk as a secondary, rich sauce upon breaking.
