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8 ounces bacon, pancetta, or guanciale, cut into 1/2-inch pieces
1 shallot, thinly sliced (about 1/4 cup)
3 cups chopped curly kale, stems discarded, leaves cut into 2-inch ribbons
Kosher salt and freshly ground black pepper
3 ½ cups homemade chicken stock or store-bought low-sodium chicken broth
1 pound spaghetti
4 eggs
1 cup freshly grated Parmigiano-Reggiano, plus more for finishing
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