Spaghetti alla Carbonara with spinach
chopped frozen spinach
10 oz, thawed and squeezed dry
2 large, lightly beaten
2 oz, grated
3 medium clove(s), minced
Casa Italia Prosciutto
2 oz, thinly sliced, cut into strips, or other brand
1½ fl oz, dry vermouth variety
¼ tsp, freshly ground
- Combine the spinach, milk, eggs, and cheese in a bowl.
- Melt the butter in a large nonstick skillet over medium heat. Add the garlic and cook, stirring constantly, until fragrant and light golden, 1–2 minutes. Add the prosciutto and cook until lightly browned, about 2 minutes. Pour in the vermouth and cook until it almost evaporates, about 30 seconds.
- Reduce the heat to medium-low, then add the spaghetti and the spinach mixture. Cook, tossing constantly, until the mixture is just thickened and creamy and the eggs are cooked, about 3 minutes. Remove from the heat and season with the pepper. Yields 1 cup per serving.