Recipe Image

Servings:

No-Bacon Pasta Carbonara Loaded with Greens

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.

Total Time

25min

4.1

8 Ratings

Author: Alexandra's Kitchen

Servings:

Ingredients

•

2 Tbsp

Olive Oil

•

Onion , thinly sliced

•

to taste

Kosher Salt

•

1 pinch

Crushed Red Pepper Flakes

•

1 lb

Fresh Spinach

or tatsoi, broccoli rabe, or various other greens

•

8 oz

Pappardelle Pasta

or Linguini, or Bucatini

•

Farmhouse Eggs® Large Brown Eggs

•

4 Tbsp

Parmigiano-Reggiano

•

Lemon , juiced

•

to taste

Coarse Salt

•

to taste

Coarse Black Pepper

Cooking Instructions

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.

Meanwhile, transfer Fresh Spinach (1 lb) to a colander to drain—it's OK if some of the water clings to the greens.

Add a pinch of Crushed Red Pepper Flakes (1 pinch) to the onions and stir for 30 seconds. Add all of the greens.

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.

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.

In a medium bowl or liquid measure, whisk together Farmhouse Eggs® Large Brown Eggs (2) , Parmigiano-Reggiano (4 Tbsp) , and juice from Lemon (1) . Whisk ¼ cup pasta water into the egg mixture.

Drain pasta and immediately add to the pan with the onions and greens.

Pour egg mixture into pan and toss with tongs to combine, turning heat to low or medium if greens have cooled way down.

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.

Author's Notes

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 the 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.

Nutrition Per Serving

CALORIES

386

FAT

12.7 g

PROTEIN

16.0 g

CARBS

53.5 g