How do you reheat Quick Spinach Carbonara?

Gently in a pan with a splash of water or milk. Not in the microwave, as the sauce will curdle.

How do you store Quick Spinach Carbonara?

Refrigerator: Store in a sealed container for up to 2 days. Freezer: Not ideal, as the sauce may separate.

Quick Spinach Carbonara (15 min)

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15min

•

Easy

This pasta is a quick twist on the classic carbonara. Yep, extra vegetables in my dishes – you know it already! But don’t worry, you won't spend longer in the kitchen.
While the pasta cooks, you make the creamy cheese-spinach sauce and fry the guanciale. Then mix everything, add extra cheese on top and… dig in! This is really soooo delicious and soooo quick to make. Love it!

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Ingredients

What do you need?

Quantity: 2P

150 g spaghetti or pasta of choice
300 g frozen spinach (thawed, with no additives)
2 cloves of garlic
2 egg yolks
150 g guanciale
100 g Pecorino Romano
Pepper and salt
Olive oil

Preparation method

How do you make this?

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

Cook the pasta
Cook the pasta according to the instructions on the package. Save a cup of cooking water before draining the pasta.

Make the creamy spinach sauce
Squeeze the excess moisture out of the spinach. Put the spinach, pressed garlic, egg yolks, grated Pecorino, pepper, and salt in a blender. Blend until a creamy sauce forms and add a splash of pasta water to make the sauce smooth.

Combine everything
Put the pasta back in the pan and mix in the sauce. Heat briefly over low heat – do not let it boil, or the sauce will curdle! Add more pasta water if necessary for a smoother texture.

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

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