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Whole Grain Spaghetti with Bacon and Kale

Lovely whole grain spaghetti recipe with kale, bacon and caperberries. A whole grain pasta dish with a Nordic twist!

Course Main Course
Cuisine Danish, International, Nordic
Prep Time 20 minutes
Cook Time 10 minutes
Total Time 30 minutes
Servings 2 people


  • 250 gr (8.8 oz) rye spaghetti (or another whole grain pasta)
  • 75 gr (2.6 oz) finely chopped kale
  • 150 gr (5.3 oz) good organic bacon
  • 1 tbsp olive oil
  • 1/2 red apple
  • caperberries
  • salt
  • freshly ground pepper


  1. Fry the bacon on a hot pan until it is nice and crispy. Let it cool.

  2. Cook the pasta according to the package's instructions in lightly salted water. When the pasta is al dente, drain and add 1 tbsp. of olive oil to the cooked pasta, so it does not stick together.

  3. Cut the apple into small pieces.

  4. Mix the finely chopped kale with the warm pasta. Chop the crispy bacon and mix it in. Finally, add apples and caperberries.

  5. Place the pasta on two plates and sprinkle with salt and lots of freshly ground pepper. Finish with a nice drip of a good olive oil.