Collard Green Carbonara

Ingredients

• 6 slices hickory-smoked bacon thick chopped
• 4 cups firmly collards fresh packed chopped
• 1 large pasteurized egg yolk lightly beaten
• 3 large pasteurized eggs lightly beaten
• 2  garlic cloves minced
• 1 teaspoon ground pepper black
• 1 teaspoon kosher salt 
• 12 oz freshly parmigiano-reggiano cheese shredded
• 1 medium size onion red halved sliced
• 0.5 teaspoon pepper dried red crushed
• 12 ounces pasta like spaghetti uncooked

Equipment

• bowl
• frying pan
• paper towels
• whisk

Directions

1. Cook pasta according to package directions.
2. Meanwhile, cook bacon in a large skillet over medium-high heat 5 to 6 minutes or until crisp; drain on paper towels, reserving drippings in skillet.
3. Saut onion in hot drippings 4 to 5 minutes or until golden brown and tender.
4. Add garlic; saut 1 minute.
5. Add collards; saut 5 minutes.
6. Remove from heat.
7. Add bacon.
8. Whisk together eggs, egg yolk, next 3 ingredients, and 2 1/2 cups cheese in a large bowl.
9. Drain pasta, reserving 1/2 cup pasta water, and immediately pour hot pasta into egg mixture; toss to coat. (The heat from the pasta will partially cook the eggs.)
10. Add collard mixture; toss to combine. Stir in enough pasta water to reach desired consistency.
11. Sprinkle with remaining 1/2 cup cheese.