Recipe: Spaghetti Carbonara with Spinach

Spaghetti Carbonara with Spinach
serves 4

Whisk eggs in a bowl. Add Parmesan cheese, and black pepper; set aside.

Cook spaghetti in a large pot of boiling salted water until almost tender but still firm to bite, stirring occasionally. Add spinach; cook a few seconds longer then drain, reserving 1/4 cup cooking liquid. Whisk hot cooking liquid into egg mixture. Add pasta; toss to coat.

Add mixture to skillet with pancetta and toss, adding more cooking liquid by tablespoonfuls if dry.

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Sara Kate is the founding editor of The Kitchn. She co-founded the site in 2005 and has since written three cookbooks. She is most recently the co-author of The Kitchn Cookbook, to be published in October 2014 by Clarkson Potter.