Pappardelle Carbonara with Spinach
"From the Italian cooking magazine "Sale & Pepe". My favorite magazine."
Original is 4 servings
Ingredients
Nutritional
- Serving Size: 1 (567.5 g)
- Calories 1468.1
- Total Fat - 129 g
- Saturated Fat - 48.6 g
- Cholesterol - 1960.3 mg
- Sodium - 1249.4 mg
- Total Carbohydrate - 12.6 g
- Dietary Fiber - 3.9 g
- Sugars - 2.1 g
- Protein - 62.9 g
- Calcium - 576.5 mg
- Iron - 11.2 mg
- Vitamin C - 49.2 mg
- Thiamin - 0.6 mg
Step by Step Method
Step 1
Wash the spinach, transfer it to a pan with a lid, add a pinch of salt, and cook for 1 minute. Add half the butter and continue cooking for 3-4 minutes. Season with salt and turn off the heat. Pour half of the cream into a bowl with 20g of Parmesan cheese, pepper, and a pinch of nutmeg. Pour the mixture over the spinach and mix well to coat.
Step 2
Brown the bacon in a nonstick pan and set aside. Beat the eggs and egg yolks in a bowl with the remaining cream, season with salt and pepper and mix well until smooth.
Step 3
Cook the pappardelle in boiling salted water, drain when very al dente, and toss with the egg mixture. Then add the spinach and half of the browned bacon. Mix and transfer everything to a buttered serving dish. Sprinkle with the remaining Parmesan cheese and the remaining butter in flakes. Garnish with the remaining bacon.
Tips
No special items needed.
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