Spaghetti with fried kale and bacon

Ingredients:

• 6 strips of bacon
• 2 tablespoons extra-virgin olive oil
• 5 cloves garlic, finely chopped
• 1 large bunch kale, thinly sliced ​​(about 450g)
• 450 g spaghetti
• 0.5 cup finely grated Parmesan
• 3/4 tsp red pepper flakes

Preparation:

1. In a large heavy-bottomed skillet, cook the bacon over medium heat until crisp, about 8 minutes. Using a slotted spoon, transfer the bacon to a paper towel-lined plate.
2. Add olive oil to the remaining fat in the skillet and increase the heat to medium-high. Add the garlic and cook until golden brown, about 1 minute. Add the cabbage, 3/4 teaspoon salt, and 1/2 teaspoon black pepper and cook, turning with tongs, until the cabbage is tender and bright green, 3 to 4 minutes.
3. Meanwhile, cook the spaghetti in a large saucepan of boiling salted water until al dente. Remove 1.5 cups of water and drain the pasta in a colander.
4. Toss the spaghetti with the kale, adding a little of the cooking water. Add the cheese and season with salt and pepper to taste. Crumble the fried bacon over the spaghetti and serve, sprinkled with red pepper flakes.