Boil the pasta in salted water. Add
the kale for the final 2 mins, then drain,
reserving a little of the cooking liquid.
Meanwhile, dry-fry the bacon in a nonstick
pan until crisp. Remove from the
pan and drain off most of the fat, leaving
behind about 1 tsp. Gently fry the onion
in the fat for 2-3 mins until soft.
Tip the cooked pasta and kale into
the pan, then stir through the bacon and
goat’s cheese. Add a little of the pasta
cooking water if the mixture seems a bit
dry. Serve in bowls scattered with grated
Parmesan, if you like.