1. Preheat oven to 200°C (400°F)

2. Bring a large pot of salted water to a boil and cook penne until al dente according to package time. Reserve 60 ml (1/4 cup) of cooking water before draining

3. While pasta cooks, spread chopped pecans on a small baking sheet and toast in the oven for 6–8 minutes, until fragrant and lightly golden. Remove and set aside

4. In a large skillet over medium heat, cook chopped bacon until crisp, about 7–8 minutes. Use a slotted spoon to transfer bacon to a plate, leaving the fat in the pan

5. Add sliced red onion to the skillet and cook in the bacon fat for 4–5 minutes, until soft and translucent

6. Add chopped kale and sauté for 3–4 minutes, until wilted and tender

7. In a large mixing bowl, combine drained penne, kale-onion mixture, crispy bacon, grated cheddar, and toasted pecans

8. Pour in reserved pasta water and toss vigorously until the cheese melts and coats the pasta evenly

9. Season with salt, white pepper, and black pepper. Adjust to taste

10. Serve immediately while hot, straight from the skillet if desired