Penne Carbonara with Spinach
Penne Carbonara with Spinach
15 minutes total
Try this penne carbonara with spinach: creamy egg yolks, pecorino cheese, and red beans for a rich, veggie-packed take on the classic Italian favorite.
Ingredients
Serves 4
| 11.5 oz | Barilla Penne Rigate |
| 5.2 oz | Baby Spinach |
| 3 oz | Red Beans |
| 5 | Egg Yolks |
| 4 oz | Pecorino Romano Cheese |
| 5 tbsp | Milk |
| 3 tbsp | Extra Virgin Olive Oil |
| to taste | Salt and Black Pepper |
Disclaimer
Individuals with allergies or specific dietary concerns should verify that the ingredients they utilize for the recipes comply with their restrictions.
Method
Step 1
Mix the egg yolks with 1/3 of the Pecorino cheese and milk. Cook the baby spinach in a pan with olive oil, and the red beans.
Step 2
In the meantime, boil the pasta in salted boiling water. Drain and set aside some of the cooking water. Mix the pasta in the pan with the spinach.
Step 3
Away from the heat, add the egg yolks and 2 tbsp of the reserved cooking water. Mix for 30 seconds. Add the Pecorino cheese, mint leaves, mix well and serve with a sprinkle of fresh pepper.
Chef’s Tip:
The perfect Carbonara is creamy. The egg yolks must be not lumpy, neither too raw or too liquid. To better control the correct point of coagulation and the temperature, add the yolks mixture away from the fire.