- 2 tablespoons EVOO
- 4 tablespoons (1/2 stick) butter, cut into small pieces
- 10 large shallots, halved lengthwise and thinly sliced crosswise
- 4 cloves garlic, thinly sliced
- 2 tablespoons chopped fresh thyme leaves
- Salt and pepper
- 1 pound spaghetti, preferably farro or whole wheat
- 1 bunch lacinato kale (aka Tuscan, black, or dinosaur kale), stemmed and thinly sliced
- 1/2 cup grated pecorino-romano or parmigiano-reggiano cheese
- 1/4- 1/2 cup chopped flat-leaf parsley
Bring a large pot of water to a boil.
In a large skillet, heat the EVOO, two turns of the pan, over medium. Melt the butter into the oil. Add the shallots, garlic and thyme; season with salt and pepper. Cook, stirring frequently, until light-caramel color, 15 to 20 minutes.
Salt the boiling water and cook the pasta to al dente; add the kale for the last 4 minutes of cooking time. Ladle out about a cup of the starchy cooking water and add to the shallot sauce. Drain the pasta and return to the pot. Add the sauce, tossing with tongs 1 or 2 minutes for the flavors to absorb. Adjust the salt and pepper and toss in the cheese and parsley.