Bacon, kale & feta, Serves 4-6
1 lb. linguine
1/2 lb. good quality bacon, sliced
1 tbsp extra virgin olive oil
1 tsp garlic, minced
1 tbsp shallot, sliced
1 cup kale, chopped
1/2 cup fresh goji berries
2 tbsp white wine
1/2 cup fresh parmesan, grated fine
1/4 cup feta, crumbled
1 tbsp parsley
sea salt and black pepper to taste
In a small bowl, whisk eggs with parmesan, feta, salt, and a generous amount of black pepper. Reserve.
Bring a large pot of water to a boil. Salt generously so that it tastes salty, and add pasta. Cook until al dente. Strain, reserving 1/2 cup of starchy pasta water, and reserve. While pasta is boiling, Render bacon in a large pan over medium high heat until crispy. Reduce heat to medium, pour off the bacon fat, and add olive oil. Add garlic and shallots and sauté for 2 minutes. Stir in kale, until it begins to wilt, and add white wine. When the wine evaporates, add goji berries, sautéing for an additional 2-4 minutes until berries soften. Add pasta. Stir in pasta until well tossed and remove the pan from heat, working quickly so that the eggs do not scramble. Stir egg and cheese mixture into the pasta pan. Finish with parsley, and serve!