3 inch thick knob pancetta finely sliced
1 large shallot minced or small brown onion finely diced
1/4 cup dry white wine
half a pack dried spaghetti
1 bunch black kale or other hearty greens, chopped
2 large eggs
1/2 cup freshly grated parmesan cheese
1/4 cup freshly grated romano cheese
Freshly ground black pepper and seasalt to taste
Place a large nonstick frying pan over medium-high heat. Add the pancetta and saute until beginning to brown, about 3 minutes. Add the shallot and stir for 2 minutes. Add the wine and boil until reduced by half, stirring up the browned bits, about 30 seconds. Remove the frying pan from the heat.
Bring a large pot three-fourths full of salted water to a boil. Add the spaghetti, stir well, and cook for 5 minutes. Add the kale and cook until the pasta is al dente, about 5 minutes longer.
Meanwhile, in a small bowl, add the eggs and beat with a fork. Mix in both cheeses and a generous amount of pepper.
Remove 1/2 cup of the pasta cooking water and reserve. Drain the pasta. Reheat the pancetta mixture briefly, and then remove from the heat. Add the spaghetti and kale to the frying pan. Gradually whisk 1/4 cup of the reserved pasta cooking liquid into the egg mixture. Add the egg mixture to the frying pan and stir until it coats the pasta and is creamy, not wet and runny. If the egg mixture does not become creamy, set the frying pan over very low heat and stir constantly just until it becomes creamy, watching carefully (do not boil). Immediately remove the frying pan from the heat. Mix in enough of the remaining 1/4 cup pasta cooking liquid to form a silky texture.
Divide between 2 warmed bowls and serve right away. Serves 2.