Barilla
Penne with Spinach Carbonara
Reinvent the traditional Italian carbonara recipe with sautéed spinach and red kidney beans.
Ratings
- Prep
- Cook
- Skill
- Beginner
- 410
- Calories
- 13g
- Total Fat
- 49g
- Total Carbohydrate
- 22g
- Protein
Ingredients
Ingredients for 8 people
- 1 box Barilla® Penne
- 1 tablespoon extra virgin olive oil
- 1 6-ounce bag baby spinach
- 1 cup canned kidney beans, rinsed and drained
- 5 egg yolks
- 1 cup Pecorino Romano cheese, grated
- ½ cup whole milk
- Salt and black pepper to taste
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Instructions
- Bring a large pot of water to boil.
- In a bowl, mix egg yolks, 1/3 of the cheese, and milk. Season with salt. Set aside.
- In a large skillet, heat olive oil and cook baby spinach and kidney beans.
- Cook pasta according to package directions. Reserve ½ cup of cooking water.
- Mix pasta in the pan with the spinach and kidney beans.
- Add egg yolk mixture and 2 tablespoons of cooking water. Combine well.
- Add remaining cheese and mix. Season with salt and pepper.
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