12-oz uncooked whole-wheat pasta
6 slices thick hickory-smoked bacon slices, cut-up
1 medium-size red onion, halved and sliced
2 garlic cloves, minced
4 cups firmly packed chopped collard greens
3 large pasteurized eggs, lightly beaten
1 large pasteurized egg yolk, lightly beaten
1 tsp kosher salt
1 tsp freshly ground black pepper
1/2 tsp dried crushed red pepper
3 cups (12-oz) freshly shredded Parmigiano-Reggiano cheese
Cook pasta according to the package directions.
While pasta cooks, cook bacon in a large skillet over medium-high heat for 5 minutes or so until crisp; using a slotted spoon remove to paper towels to drain. Leave drippings in skillet.
Saute' the onion slices in the hot drippings until golden brown and tender. Add the garlic and saute' 1 minute; add greens and saute' 5 minutes. Remove skillet from the heat. Stir in the bacon.
In a large bowl, whisk together the eggs, egg yolk, salt, black pepper and red pepper with 2 1/2 cups of the cheese.
Drain the pasta, reserving 1/2 cup of the water. Immediately pour the hot pasta into the egg mixture and toss to coat. Add the greens mixture and toss to combine. If needed, add in a little of the reserved pasta water (as little as possible).
Sprinkle the remaining cheese overall.
Yield: 6 to 8 servings.
Note: This is my diabetic version of an old Southern Living recipe.