No-Bacon Pasta Carbonara Loaded with Greens

11 INGREDIENTS • 9 STEPS • 25MINS

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.
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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.
author_avatar
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/

25MINS

Total Time

Ingredients

Servings
4
us / metric
Olive Oil
2 Tbsp
Olive Oil
Onion
1
Onion, thinly sliced
Kosher Salt
to taste
Kosher Salt
Crushed Red Pepper Flakes
1 pinch
Crushed Red Pepper Flakes
Fresh Spinach
1 lb
Fresh Spinach
soaked in water to allow dirt to settle
or tatsoi, broccoli rabe, or various other greens
Pappardelle Pasta
8 oz
Pappardelle Pasta
or Linguini, or Bucatini
Large Egg
2
Large Eggs
Parmigiano-Reggiano
4 Tbsp
Parmigiano-Reggiano
plus more for serving
Lemon
1
Lemon, juiced
1 Tbsp juice per 4 servings
Coarse Salt
to taste
Coarse Salt
Coarse Black Pepper
to taste
Coarse Black Pepper

Nutrition Per Serving

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Calories
386
Fat
12.7 g
Protein
16.0 g
Carbs
53.5 g
Love This Recipe?
author_avatar
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/

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.

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 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 (1 lb) to a colander to drain—it's OK if some of the water clings to the greens.
step 2 Meanwhile, transfer Fresh Spinach (1 lb) 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 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 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 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 (4 Tbsp), and juice from Lemon (1). Whisk ¼ cup pasta water into the egg mixture.
step 6 In a medium bowl or liquid measure, whisk together Large Eggs (2), Parmigiano-Reggiano (4 Tbsp), and juice from Lemon (1). Whisk ¼ cup pasta water into the egg mixture.
step 7
Drain pasta and immediately add to the pan with the onions and greens.
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 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.
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.

Tags

American
Lunch
Healthy
Shellfish-Free
Dinner
Vegetarian
Quick & Easy
Pasta
Summer
Vegetables
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