Caesar Pasta (Anchovy Pasta)

1. Make the crumble by pulsing all ingredients in a food processor until combined and the mixture resembles fine crumbs. Set aside. 2. Prepare pasta according to the directions on the box. (Typically: Bring water to a rapid boil. Add salt and pasta and return to a rapid boil. Cook uncovered for 9-10 minutes, to desired firmness. Drain well and serve.) 3. Combine anchovies, garlic, and salt to form a paste. You can do this in a mortar and pestle bowl, or by grinding on a cutting board with the flat side of a chef’s knife. 4. Whisk together yolks, lemon juice, Dijon, parmesan, pepper, and cayenne in a small bowl. Set aside. 5. Heat oil in a skillet over medium heat. Add the garlic paste and cook, stirring frequently, for 1-2 minutes, or until the garlic is fragrant. 6. Whisk in the Dijon mixture and cook, whisking constantly for 30 seconds to 1 minute. Whisk in the pasta water and stir until thickened for 2-3 minutes. 7. Add the kale, stirring to coat in the sauce, and cook for 1-2 minutes, or until the kale is wilted and warm. 8. Add the paste to the skillet and toss to coat. Sprinkle bacon crumble on top and serve immediately.