VEGETARIAN 'CARBONARA' WITH SPINACH
This spinach-laden carbonara deviates from the standard by nixing two of its leading ingredients: custardy egg yolks, which create its silky texture, and cured meat, which delivers its salty punch. This egg-free version uses a combination of butter and starchy pasta cooking water to give the sauce body. A sprinkle of grated smoked Provolone or Gouda adds a bit of the earthy flavor that traditionally comes from guanciale or pancetta. The final coup? Adding greens: One entire pound of baby spinach may look like a gargantuan amount, but it wilts right into the pasta. Most importantly, don't be shy with the black pepper: It adds a necessary dose of spice and heat.
Provided by Kay Chun
Categories dinner, easy, quick, pastas, main course
Time 20m
Yield 4 servings
Number Of Ingredients 11
Steps:
- Heat the oil in a large nonstick skillet over medium heat. Add the onion and garlic and cook, stirring occasionally, until light golden, about 5 minutes.
- Meanwhile, cook the pasta in a pot of salted boiling water until al dente. Reserve 2 cups cooking water and drain the pasta. Return the pasta and reserved cooking water to the pot and heat over low. Add the butter and onion-garlic mixture and cook, stirring constantly, until most of the liquid is absorbed and sauce is slightly thickened, 3 to 5 minutes. Add the spinach, season with salt, plenty of pepper and red-pepper flakes, if using, and stir until spinach is wilted. Stir in the Parmesan and lemon juice; season with salt and pepper.
- Divide the pasta among 4 bowls and top each with 2 tablespoons smoked cheese. Finish with more black pepper, if desired.
Nutrition Facts : @context http, Calories 719, UnsaturatedFat 14 grams, Carbohydrate 95 grams, Fat 26 grams, Fiber 7 grams, Protein 28 grams, SaturatedFat 10 grams, Sodium 746 milligrams, Sugar 6 grams, TransFat 0 grams
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muhammad qurban
[email protected]Meh
Bug Krone
[email protected]Overall, this was a good recipe. I would definitely make it again, but I would make a few changes.
Juliet muriithi33
[email protected]The sauce was a bit too thick for my liking, but the flavor was good.
Rana Taimoor
[email protected]This recipe was a bit too bland for my taste. I think I'll add some more garlic and Parmesan cheese next time.
Md Jubayear
[email protected]I was a bit skeptical about this recipe, but it turned out great! The sauce was creamy and cheesy, and the spinach added a nice touch of flavor.
Darlington Daloza
[email protected]This was a great way to use up some leftover spinach. The sauce was really flavorful and the spinach added a nice texture.
Tajmir YT
[email protected]I'm not a vegetarian, but I really enjoyed this dish. The sauce was rich and creamy, and the spinach added a nice pop of color and flavor.
Adeyemi Demilade
[email protected]Great recipe! Easy to follow and the results were delicious. The sauce was creamy and cheesy, and the spinach added a nice touch of flavor.
Vijju Bangaram
[email protected]Really enjoyed this recipe. The sauce was creamy and flavorful, and the spinach added a nice touch. Will definitely make this again!
Yobanie Lopez
[email protected]This vegetarian carbonara was a hit! The spinach added a nice pop of color and flavor, and the creamy sauce was rich and decadent. I'll definitely be making this again.