Spaghetti Carbonara with Black Kale

Ingredients

• 3 oz. (90 g), pancetta, chopped
• 1 large shallot, minced
• 1/4 cup (2 fl. oz./60 ml) dry white wine
• Salt, to taste
• 6 to 8 oz. (185 to 250 g) dried spaghetti, preferably multigrain
• 1 bunch black kale or other hearty greens, chopped
• 2 eggs
• 1/2 cup (2 oz./60 g) grated Parmigiano-Reggiano cheese
• 1/4 cup (1 oz./30 g) grated Romano cheese
• Freshly ground pepper, to taste

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