Description
This No-Bacon Pasta Carbonara Loaded with Greens is a vibrant, meat-free twist on the classic carbonara. Featuring tender pappardelle pasta tossed with sautéed onions, fresh spinach, and a creamy lemony egg and Parmigiano-Reggiano sauce, it’s a comforting yet light dish perfect for any night. The addition of crushed red pepper flakes gives it a subtle kick, while the freshness of lemon juice brightens every bite. Ready in under 30 minutes, this recipe beautifully balances fresh greens and rich flavors without the use of bacon.
Ingredients
Scale
Produce
- 1 Onion
- 1 pound Fresh Spinach
- 1 Lemon
Pasta & Grains
- 0.5 pound Pappardelle Pasta
Dairy & Eggs
- 2 Large Eggs
- 1/4 cup Parmigiano-Reggiano
Pantry
- 2 tablespoon Olive Oil
- Kosher Salt, to taste
- Coarse Salt, to taste
- Coarse Black Pepper, to taste
- 1 pinch Crushed Red Pepper Flakes
Instructions
- Prepare the Onions: Set a large pot of salted water to boil. In a large skillet, heat the olive oil over medium-high heat until shimmering. Add the chopped onion, immediately reduce heat to medium, season with kosher salt, and sauté gently, stirring occasionally, until the onions are soft and just beginning to color, about 7 to 10 minutes.
- Drain the Spinach: While the onions cook, transfer the fresh spinach to a colander and let it drain briefly; it’s fine if some water remains clinging to the leaves.
- Sauté the Greens: Add a pinch of crushed red pepper flakes to the sautéed onions, stirring for 30 seconds to release their flavor. Add all the spinach to the skillet and cook over medium to medium-high heat, using tongs to toss and wilt the greens thoroughly until they shrink down significantly. Season with a pinch of kosher salt, then turn off the heat.
- Cook the Pasta: Add the pappardelle to the boiling salted water and cook according to the package instructions until al dente. Reserve about ½ cup or more of the pasta cooking water before draining.
- Prepare the Egg Mixture: In a medium bowl, whisk together the eggs, Parmigiano-Reggiano, and the juice of the lemon. Gradually whisk in about ¼ cup of the reserved hot pasta water to temper the eggs and create a smooth sauce.
- Combine Pasta and Sauce: Immediately transfer the drained pasta to the skillet with the onions and spinach. Pour the egg and cheese mixture over the pasta and toss with tongs vigorously to combine, turning the heat to low or medium to gently warm the sauce without scrambling the eggs.
- Season and Serve: Season the pasta with coarse salt and coarse black pepper to taste. Adjust the sauce by adding more lemon juice or reserved pasta water if desired for brightness and creaminess. Sprinkle additional Parmigiano-Reggiano over the top if you like, then serve immediately to enjoy the creamy texture and fresh flavors.
Notes
- Pappardelle works beautifully in this dish, but linguini or bucatini also shine and provide a slightly different texture experience.
- Reserve pasta water carefully; you can adjust the sauce consistency perfectly when combining with the eggs.
- Be cautious with heat when adding the egg mixture to avoid scrambling—low to medium heat is key.
- Feel free to add extra crushed red pepper flakes if you prefer more heat.
Nutrition
- Serving Size: 1 serving (about 1/4 of recipe)
- Calories: 96
- Sugar: 1.0 g
- Sodium: 43.2 mg
- Fat: 3.2 g
- Saturated Fat: 0.8 g
- Unsaturated Fat: 1.4 g
- Trans Fat: 0 g
- Carbohydrates: 13.4 g
- Fiber: 1.5 g
- Protein: 4.0 g
- Cholesterol: 27.8 mg
