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RECIPE
11 INGREDIENTS 9 STEPS 25min

No-Bacon Pasta Carbonara Loaded with Greens

4.3
7 Ratings
Editor's Choice
It’s pictured here with pappardelle egg noodles only because that’s what I had on hand when I decided to make/photograph this. I like this equally with linguini or bucatini.
No-Bacon Pasta Carbonara Loaded with Greens Recipe | SideChef
It’s pictured here with pappardelle egg noodles only because that’s what I had on hand when I decided to make/photograph this. I like this equally with linguini or bucatini.
Alexandra Stafford is the blogger behind Alexandra's Kitchen, a food blog featuring mostly simple, sometimes fussy but always seasonal recipes.
http://www.alexandracooks.com/
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Alexandra Stafford is the blogger behind Alexandra's Kitchen, a food blog featuring mostly simple, sometimes fussy but always seasonal recipes.
http://www.alexandracooks.com/
25min
Total Time
$2.57
Cost Per Serving

Ingredients

Servings
4
US / METRIC
1
Onion , thinly sliced
to taste
1 pinch
Crushed Red Pepper Flakes
15 cups
soaked in water to allow dirt to settle
or tatsoi, broccoli rabe, or various other greens
8 oz
Pappardelle Pasta
or Linguini, or Bucatini
1/4 cup
Parmigiano-Reggiano
plus more for serving
1 Tbsp
plus more to taste
to taste
to taste
Coarse Black Pepper
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Nutrition Per Serving

VIEW ALL
CALORIES
380
FAT
12.4 g
PROTEIN
15.6 g
CARBS
52.3 g

Author's Notes

Note: I give a range of pasta amounts because depending on how many people you’re cooking for you may want more or less pasta. And same for the greens — it’s pictured here with 1 lb. of greens, but as you can see from the photos, the greens wilt down to nothing, so 2 lbs of greens would be fine. You may have to add them incrementally if you use 2 lbs.

Cooking Instructions

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Step 1
Set a large pot of salted water to boil. In a large skillet, heat the Olive Oil (2 Tbsp) over medium-high heat. When it shimmers, add the Onion (1) , immediately turn the heat down to medium, season with Kosher Salt (to taste) , and sauté stirring occasionally, until soft and just turning to color, 7 to 10 minutes.
Step 2
Meanwhile, transfer Fresh Spinach (15 cups) to a colander to drain—it's OK if some of the water clings to the greens.
Step 3
Add a pinch of Crushed Red Pepper Flakes (1 pinch) to the onions and stir for 30 seconds. Add all of the greens.
Step 4
Cook over medium to medium-high heat until greens shrink way down—use tongs to flip the greens around and help them wilt. Season with a pinch of Kosher Salt (to taste) . Turn off the heat.
Step 5
Add the Pappardelle Pasta (8 oz) to boiling water and cook according to package instructions. Reserve ½ cup (or more) of the pasta cooking liquid.
Step 6
In a medium bowl or liquid measure, whisk together Large Eggs (2) , Parmigiano-Reggiano (1/4 cup) , and Lemon Juice (1 Tbsp) . Whisk ¼ cup pasta water into egg mixture.
Step 7
Drain pasta and immediately add to the pan with the onions and greens.
Step 8
Pour egg mixture into pan and toss with tongs to combine, turning heat to low or medium if greens have cooled way down.
Step 9
Season with Coarse Salt (to taste) and Coarse Black Pepper (to taste) . Add more lemon or more of the reserved pasta cooking liquid to taste. Sprinkle pasta with more cheese if desired and serve immediately.

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Nutrition Per Serving
Calories
380
% Daily Value*
Fat
12.4 g
16%
Saturated Fat
3.2 g
16%
Trans Fat
0.0 g
--
Cholesterol
111.0 mg
37%
Carbohydrates
52.3 g
19%
Fiber
5.4 g
19%
Sugars
3.7 g
--
Protein
15.6 g
31%
Sodium
167.8 mg
7%
Vitamin D
--
--
Calcium
193.6 mg
15%
Iron
4.8 mg
27%
Potassium
57.7 mg
1%
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