Spaghetti "Carbonara" with Tempeh, Parsley & Lemony Kale Salad

Directions

1. Boil salted water in a medium saucepan and cook the spaghetti until al dente, then drain, reserving about 1/2 cup of pasta water.
2. While the pasta cooks, heat a skillet over medium-high heat and prepare the tempeh: toss with soy sauce, smoked paprika, and a pinch of salt.
3. Add oil to the hot skillet and sauté the tempeh until golden on all sides, about 4 to 5 minutes; transfer to a plate and keep the skillet for later use.
4. Grate Parmesan and divide it between two bowls. Wash and dry the parsley, then finely chop half and add to one bowl with the Parmesan.
5. Whisk an egg with pepper and a pinch of salt into the bowl with Parmesan and parsley, forming a creamy mixture ready for the pasta.
6. Juice the lemon into the other Parmesan bowl and whisk in the oil, crushed red pepper, and salt to make a bright dressing for the kale.
7. Prepare the kale by removing the stems and slicing the leaves into thin ribbons; toss with the lemon dressing and massage until slightly wilted, about 1–2 minutes.
8. Reheat the skillet, add the drained pasta to warm through, then remove from heat and toss with the egg mixture until glossy and coated. Fold in the tempeh and, if needed, loosen with reserved pasta water. Top with remaining parsley before serving.