Name: No-Bacon Pasta Carbonara Loaded with Greens
Total time: 1500 s
Yield: 4
Ingredients: 2 tablespoon Olive Oil; 1 Onion; to taste Kosher Salt; 1 pinch Crushed Red Pepper Flakes; 1 pound Fresh Spinach; 0.5 pound Pappardelle Pasta; 2 Large Egg; 1/4 cup Parmigiano-Reggiano; 1 tablespoon Lemon Juice; to taste Coarse Salt; to taste Coarse Black Pepper

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.

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Alexandra's Kitchen

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's Kitchen

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

US / METRIC

2 Tbsp

Olive Oil

Onion , thinly sliced

to taste

Kosher Salt

1 pinch

Crushed Red Pepper Flakes

15 cups

Fresh Spinach

soaked in water to allow dirt to settle

or tatsoi, broccoli rabe, or various other greens

8 oz

Pappardelle Pasta

or Linguini, or Bucatini

Large Eggs

1/4 cup

Parmigiano-Reggiano

plus more for serving

1 Tbsp

Lemon Juice

plus more to taste

to taste

Coarse Salt

to taste

Coarse Black Pepper

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Nutrition Per Serving

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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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4.1

8 Ratings

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No-Bacon Pasta Carbonara Loaded with Greens

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