By subbing the guanciale for crispy mushrooms and spinach, we're bringing in the weekend with the perfect balance of ease and indulgence in this healthy take on a classic pasta dish.
Total Time
35min
4.2
16 Ratings
Author: SideChef
Servings:
4
Ingredients
•
1
pckg
(12 oz)
Bucatini Pasta
or Spaghetti
•
2 1/4
cups
Mushrooms
•
5
oz
Fresh Spinach
•
2
Tbsp
Olive Oil
•
5
Large
Eggland's Best Classic Eggs
•
2
Large
Eggland's Best Classic Eggs
•
1 1/4
cups
Parmesan Cheese
, divided
•
to taste
Salt
•
to taste
Ground Black Pepper
Cooking Instructions
1.
Grate the Parmesan Cheese (1 1/4 cups).
2.
Separate the yolks of Eggland's Best Classic Eggs (5) Yolks into a medium bowl with 2 Whole Eggland's Best Classic Eggs (2).
3.
Whisk eggs together with ½ cup Parmesan, Salt (to taste), and Ground Black Pepper (to taste) until creamy.
4.
In a large pot over medium-high heat, boil water. Once boiling, heavily Salt (to taste) the water and then cook Bucatini Pasta (1 pckg) following package instructions.
5.
Heat a skillet over medium heat. Add Olive Oil (2 Tbsp). Once hot, cook Mushrooms (2 1/4 cups) until crispy 8-10 minutes. Add the Fresh Spinach (4 1/2 cups) and cook until wilted.
6.
Once cooked, set aside 1 cup of pasta water then drain the pasta.
7.
Slowly add the pasta water into the egg mixture until the sauce loosens.
8.
In the same skillet with the mushrooms and spinach, add the pasta and toss to combine over low heat. Pour the egg mixture into the pan and keep the heat on low. Lightly toss the pasta until each strand is coated in the sauce.
9.
Season with Ground Black Pepper (to taste), garnish with Parmesan, and serve hot!
Nutrition Per Serving
CALORIES
632
FAT
23.7 g
PROTEIN
31.9 g
CARBS
70.0 g
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