Collard Green Carbonara

• 12 ounces uncooked spaghetti
• 6 thick hickory-smoked bacon slices, chopped
• 1 medium-size red onion, halved and sliced
• 2 garlic cloves, minced
• 4 cups firmly packed chopped fresh collards
• 3 large pasteurized eggs, lightly beaten
• 1 large pasteurized egg yolk, lightly beaten
• 1 teaspoon kosher salt
• 1 teaspoon ground black pepper
• 1/2 teaspoon dried crushed red pepper
• 3 cups (12 oz.) freshly shredded Parmigiano-Reggiano cheese

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. Saute onion in hot drippings 4 to 5 minutes or until golden brown and tender. Add garlic; saute 1 minute. Add collards; saute 5 minutes. Remove from heat. Add bacon.
4. Whisk together eggs, egg yolk, next 3 ingredients, and 2 1/2 cups cheese in a large bowl. 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.) Add collard mixture; toss to combine. Stir in enough pasta water to reach desired consistency. Sprinkle with remaining 1/2 cup cheese.

spaghetti, bacon, red onion, garlic, fresh collards, eggs, egg yolk, kosher salt, ground black pepper, red pepper, cheese

Taken from www.myrecipes.com/recipe/collard-green-carbonara (may not work)