Carbonara Pasta Recipe: Pappardelle with Spinach

Ingredients

• 500g linguine or pappardelle pasta
• 1 onion, peeled and thinly sliced
• 500g Swiss chard, baby spinach, or kale
• a pinch of red pepper flakes
• Juice of 1/2 lemon and more
• 2 large eggs
• ¼ cup grated Parmigiano Reggiano, plus more for serving
• 2 tablespoons of olive oil
• sea salt and freshly ground black pepper

What Is Carbonara?

Carbonara is an Italian pasta dish from Rome made with eggs, hard cheese, dried pork, and black pepper. The dish took on its modern form under its current name in the mid-20th century. The cheese used is typically Pecorino Romano, Parmigiano-Reggiano, or a combination of the two.

How to Make Carbonara Pasta

• To cook the pasta, bring a large pot of water to a boil (add 1 to 1.5 tablespoons of salt).
  
• Add 2 tablespoons of olive oil to a large skillet and heat over medium-high heat. Once the oil is hot, add the onions, immediately reduce the heat to medium, add a pinch of salt, and caramelize, stirring occasionally, until they turn golden brown. Sauté for 7–10 minutes, stirring constantly, until the onions change color. Meanwhile, transfer the greens to a colander to rinse.
  
• Add a pinch of red pepper flakes to the sautéed onions and sauté for another 30 seconds. Add all the greens to the pan. (Note: If using 500g of Swiss chard, spinach, or kale, you may need to add them in 2–3 batches to wilt them.) Cook over medium to medium-high heat until the greens have wilted—use tongs to toss them as you cook to help them wilt. Season with a pinch of salt. Turn off the heat and set the ingredients aside.
  
• Add the pappardelle pasta to boiling water and cook according to the cooking time on the package (approximately 8–12 minutes, depending on the type of pasta). Once the pasta is cooked, set aside about half a cup (or a little more) of the pasta water. The starchy water is used to thicken the sauce.
  
• In a medium bowl, whisk together the eggs, Parmesan, lemon juice, and pasta water. If half a cup of pasta water isn’t enough, you can add a little more to adjust the consistency.
  
• Drain the pasta, but do not rinse it under water, and immediately add it to the pan with the onions and herbs. Pour the egg mixture into the pan and gently toss the pasta with tongs to combine everything without breaking the noodles. Season with salt and black pepper if needed. If desired, add extra lemon juice or a bit more pasta water. As it cooks, the water evaporates and the pasta absorbs the liquid. You can adjust the consistency of the carbonara sauce at this stage. Serve the pappardelle immediately after sprinkling with Parmesan. Enjoy!