Cavatelli with Eggs and Bacon

Fill a large pot with salted water and bring to a boil. In a separate skillet, add the olive oil and set over medium-high heat. Add the butter to the skillet – once the butter is melted add the bacon pieces. Cook the bacon until crisp and caramelized; remove the bacon from the pan and let cool – once cooled crumble into small pieces. Add the kale to the skillet and cook until wilted, stirring occasionally. Beat the eggs and kosher salt in a bowl. When the water is at a rolling boil, cook cavatelli according to packaging instructions, lift them from the pot, drain briefly and add to the skillet. Over medium heat toss the cavatelli with the bacon pieces, coating the pasta with the olive oil, butter and bacon fat. Pour the beaten eggs over the pasta, stirring together; keep scraping the cooked egg from the sides and bottom of the pan and incorporate it in with the wet eggs. Cook for 1-2 minutes until all the egg is lightly cooked and evenly scrambled into the cavatelli. Turn off the heat. Add the Fontina cheese, toss together to blend in the cheese as it melts. Divide among plates and serve.