Kale & Bacon pasta

Kale & Bacon pasta

In The Netherlands we have a meal called boerenkoolstamppot which is made with potatos, curly kale and often also smoked bacon. The combo of bacon and curly kale goes really well so I decided to use the two ingredients as a base for a great tasting pasta.



2 servings
  1. 125-175 grams curly kale
  2. 100-150 grams smoked bacon
  3. 2-4 cloves garlic
  4. 1/2 onion
  5. 100 grams parmesan or permaggio reggiano
  6. 250 grams (whole grain) pasta
  7. fresh ground pepper and sea salt
  8. optional:
  9. some roasted pine nuts
  10. 1/2 fine cut chili pepper
  11. some cooking cream or squeezed lemon juice


  1. Put on some water for the pasta and add a little salt (less than you would add normally as the bacon will give good taste), count about 1 liter of water per 100 grams of pasta

  2. Chop the garlic and onion into small pieces and put aside, if you want to use the chili pepper also cut that in small pieces now

  3. Grate the parmesan roughly if you bought a piece, otherwise prepare the satchet of grated cheese and put aside

  4. Wash the kale, and if not pre-cut bought, cut it yourself and when the pasta water boils, put it in for about 2 minutes

  5. Take the kale out and drain the water then put aside for later and keep the water to a soft boil to add the pasta later

  6. Put a thick bottomed pan on medium heat and add some olive oil

  7. Put in the bacon stripes or blocks and fry them untill they get a crispy crust, after a minute or 2 maybe add a splash of water to make sure they don't burn and just tan lightly

  8. Meanwhile put the pasta in the pan of boiling water and cook according to the instructions on the packaging but count 1 minute less to make it more 'al dente' as we will add it to the other pan for another minute in the end

  9. Now add the garlic, onion to the pan with bacon and optinally after a minute or two the chilli pepper and pine nuts and then cook until onion is soft

  10. Put up the heat some more, add the kale and stir it to mix it with all the other ingredients, cover and cook for 3-4 minutes then take of the lid and lower the heat and stir regularly

  11. When the pasta is done, drain it properly and add together with 2/3 of the the grated cheese to the pan with all the ingredients

  12. Mix everything well together keeping the medium heat on so the juices, tastes and flavours get absorbed in the pasta, if you want to use the lemon juice or cream this is the moment to add it

  13. Add some pepper and salt to taste, salt probably not needed

  14. After a minute or so serve on a plate and garnish with some of the remaining grated cheese on top

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