Spaghetti carbonara with spinach
11
Points®
Total time: 20 min • Prep: 13 min • Cook: 7 min • Serves: 4 • Difficulty: Easy
Carbonara is actually the Italian term for a coal miner. In culinary terms, it describes an Italian pasta dish with a creamy sauce made from eggs, grated Parmesan or Romano cheese, and cured ham. Some folks use bacon but our recipe calls for prosciutto, a thinly sliced cured Italian ham. The carbonara versions made in the United States tend to be much heavier than its Northern Italian cousin, because of the addition of heavy cream. We stick with the lighter, traditional Italian style, and also add spinach to make it a complete meal. Ready in a short 20 minutes, this dish is easy enough for a weeknight but impressive enough for a dinner party. Use an extra grind of fresh black pepper for a little kick.
Ingredients
Chopped frozen spinach
10 oz, thawed and squeezed dry
Prosciutto
2 oz, thinly sliced, cut into strips
1% low fat milk
¾ cup(s)
Egg
2 large egg(s), lightly beaten
Romano cheese
2 oz, grated
Unsalted butter
1 tsp
Garlic
3 clove(s), minced
Table wine
1½ fl oz, dry vermouth variety
Cooked spaghetti
4 cup(s)
Black pepper
¼ tsp, freshly ground
Instructions
1
Combine the spinach, milk, eggs, and cheese in a bowl.
2
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.
3
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.
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