INGREDIENTS:
- 12 ounces uncooked spaghetti
- 1½ tablespoons olive oil, divided
- ½ cup thinly sliced country ham (prosciutto can be used instead)
- 1 small Vidalia onion, diced (or other sweet onion)
- 3 cups packed thinly sliced collard greens
- 2 garlic cloves, minced
- 3 large eggs, lightly beaten (use pasteurized eggs if concerned about undercooked eggs)
- 1 cup shredded Parmesan cheese
- ½ teaspoon salt
- ¾ teaspoon black pepper
- ½ teaspoon red pepper flakes
- shredded Parmesan for serving
INSTRUCTIONS:
- Bring water to a boil and add about 1 tablespoon of salt to water.
- While water is coming to a boil, add ½ tablespoon olive oil to a nonstick skillet and set over medium heat. Add country ham and cook until crispy. Remove to a paper towel lined plate.
- Add remaining olive oil to skillet and sauté onion 3 minutes. Add collard greens and garlic and sauté another 2 to 3 minutes. Turn heat to low to keep warm.
- In a large bowl, whisk together eggs, Parmesan cheese, salt, pepper, and red pepper flakes.
- Cook pasta according to package directions, reserving ½ cup cooking water when you drain.
- Immediately after draining pasta, place pasta in bowl with eggs and use tongs to mix the pasta into the egg mixture well.
- Pour pasta/egg mixture into pan with collard greens. Remove pan from heat and mix everything together. Add some reserved pasta liquid if pasta is too dry. To serve, sprinkle country ham on top and shredded Parmesan cheese.
Source: Spicy Southern Kitchen
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