Skillet Spaghetti alla Carbonara with Kale Recipe

Ingredients

• 8 ounces bacon, pancetta, or guanciale, cut into 1/2-inch pieces
• 1 shallot, thinly sliced (about 1/4 cup)
• 3 cups chopped curly kale, stems discarded, leaves cut into 2-inch ribbons
• Kosher salt and freshly ground black pepper
• 3 ½ cups homemade chicken stock or store-bought low-sodium chicken broth
• 1 pound spaghetti
• 4 eggs
• 1 cup freshly grated Parmigiano-Reggiano, plus more for finishing

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