Bacon and kale pasta
Cook the pasta, according to the packet instructions, in a pan of boiling salted water.
Meanwhile, heat the oil in a frying pan, add the bacon and cook over a medium heat, stirring often, until crisp.
Add the garlic and chilli and cook for 1 minute. Add the kale and cook for 1–2 minutes, or until wilted and tender.
Drain the pasta, reserving 200ml/7fl oz of the pasta cooking water.
Add 150ml/5fl oz of the reserved pasta water to the bacon and kale. Mix the egg yolk with 3 tablespoons of the Parmesan, add to the bacon and kale and stir well, until the sauce thickens.
Toss the pasta into the sauce, loosening with a little more pasta water if necessary. Season with salt and pepper and serve with extra Parmesan on top.