How do you warm fast spinach carbonara?

Gently in a pan with a dash of water or milk. Not in the microwave, the sauce solidifies.

How do you keep fast spinach Carbonara?

Refrigerator: Store in a closed container for up to 2 days. Frozen: not ideal, because the sauce can sort.

Fast spinach Carbonara (15 min)

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15min

•

Easy

This pasta is a fast twist on the classic Carbonara. Yep, extra vegetables with my dishes - you already know! But no worries, you are no longer in the kitchen.
While the pasta cooks, make the creamy cheese spinach sauce and bake the guanciale. Then mix everything, extra cheese over it and ... attack! This is really sooooo tasty and sooooo quickly ready. Love it!

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Ingredients

What do you need?

Quantity: 2p

150 g spaghetti or pasta of your choice
300 g frozen spinach (thawed, without additives)
2 garlic cloves
2 egg yolks
150 g guanciale
100 G Pecorino Romano
Pepper and salt
Olive oil

Preparation method

How do you make this?

Guanciale
Cut the guanciale into fine pieces and fry them crispy in a pan. Remove from the pan and set aside.

Pasta
Cook the pasta according to the instructions on the package. Keep a cup of cooking liquid before you slit the pasta.

Create creamy spinach sauce
Squeeze the excess moisture from the spinach. Put the spinach, squeezed garlic, egg yolks, grated pecorino, pepper and salt in a blender. Mix into a creamy sauce and add a dash of pasta water to make the sauce creamy.

Merge everything
Put the pasta back in the pan and mix in the sauce. Heat briefly on low heat - don't let it boil, otherwise the sauce will hide! Add some extra pasta water for a smoother texture.

Finish & serve
Finish with the crispy guanciale, extra pecorino and a dash of olive oil. Serve immediately!

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