Carbonara with Kale and Hazelnuts recipes
Ingredients
- ½ cup hazelnuts
- 4 ounces thinly sliced guanciale or pancetta, finely chopped
- 5 egg yolks
- 1½ cups finely grated Parmesan, plus more for serving
- 4 tablespoons olive oil
- 2 teaspoons freshly ground black pepper, plus more to taste
- kosher salt
- ½ pound Tuscan kale (about 1 large bunch), stems trimmed, roughly chopped
- 1 pound spaghetti or bucatini
- 1 lemon
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