MELT 1 tablespoon of butter in a large, cast-iron saucepan over high heat. Add onions and cook, stirring frequently until onions turn brown throughout.
ADD 2 tablespoons of water and scrape up the bottom of the pan with a wooden spoon. Let it cook for 2 more minutes and scrape again, adding water and repeating for 15 minutes. Set aside.
PLACE bacon in a medium pan and cook on low for 2 minutes per side, until crispy. Remove from pan and set aside to cool.
HEAT pan with 1 tablespoon olive oil on medium-high heat and add kale until lightly wilted, roughly 2 minutes. Set aside.
COOK fettuccine according to package directions.
MELT together remaining butter and olive oil and pour over fettuccine.
ADD caramelized onions and kale to pasta, mixing slowly.
CRUMBLE bacon into bits and add to pasta.
TOP with parmesan cheese, red pepper flakes and parsley. Enjoy!
