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 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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