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RECIPE
10 INGREDIENTS9 STEPS25MIN

No-Bacon Pasta Carbonara Loaded with Greens

4.8
6 Ratings
Editor's Choice
Alexandra's Kitchen
Alexandra Stafford is the blogger behind Alexandra's Kitchen, a food blog featuring mostly simple, sometimes fussy but always seasonal recipes.
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.

25MIN

Total Cooking Time

10

Ingredients
Alexandra Stafford is the blogger behind Alexandra's Kitchen, a food blog featuring mostly simple, sometimes fussy but always seasonal recipes.
Ingredients
US / METRIC
Servings:
4
Serves 4
2 Tbsp
1
Onion, thinly sliced
to taste
1 pinch
Crushed Red Pepper Flakes
1 lb
soaked in water to allow dirt to settle
tatsoi, broccoli rabe, or various other greens
0.5 lb
Pappardelle Pasta
linguini, or bucatini
1/4 cup
Parmigiano-Reggiano
plus more for serving
1 Tbsp
plus more to taste
to taste
Coarse Ground Salt and Pepper
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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.

Directions

HIDE IMAGES
Step 1
Set a large pot of salted water to boil. In a large skillet, heat the Olive Oil (2 tablespoon) 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 (1 pound) 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 (0.5 pound) 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 Egg (2), Parmigiano-Reggiano (1/4 cup), and Lemon Juice (1 tablespoon). 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 Ground Salt and Pepper (to taste). 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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