Bring a large pot filled with 2 quarts of water to a boil. Add salt, if desired. Cook the pasta in the boiling water for 7 minutes, about 4 minutes less than the package instructions indicate.

When the pasta is cooked, drain, reserving 1 1/2 cups of the cooking water. Immediately drizzle the drained pasta with olive oil. Use tongs or a wooden spoon to toss and coat the pasta with the oil. Dry the pot with a kitchen towel and it set over medium heat. Add the 1 tablespoon of oil and heat until shimmering. Add the bacon and cook, stirring frequently, until the fat is mostly rendered, about 5 minutes. If bits of meat are sticking to the bottom of the pot, add a splash of pasta water and use a wooden spoon to loosen them.

Add the kale and cook, stirring, until it wilts and starts to brown in spots, 3 to 4 minutes. Reduce the heat to low. Fluff the cooked pasta with a fork and then add it, the cheese and 1 cup of the reserved pasta water to the pot. Stir vigorously until the cheese melts and transforms into a creamy sauce that coats the pasta, 4 to 5 minutes. If the sauce is too thick or dry, add more pasta water, 2 tablespoons at a time, until it reaches the desired consistency.

Taste and season with pepper, as desired.