Penne with Spinach Carbonara

Reinvent the traditional Italian carbonara recipe with sautéed spinach and red kidney beans.

  • 410
  • 13g
    Total Fat
  • 49g
    Total Carbohydrate
  • 22g
  • Prep
  • Cook
  • Skill


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


  1. 1
    Bring a large pot of water to boil.
  2. 2
    In a bowl, mix egg yolks, 1/3 of the cheese, and milk. Season with salt. Set aside.
  3. 3
    In a large skillet, heat olive oil and cook baby spinach and kidney beans.
  4. 4
    Cook pasta according to package directions. Reserve ½ cup of cooking water.
  5. 5
    Mix pasta in the pan with the spinach and kidney beans.
  6. 6
    Add egg yolk mixture and 2 tablespoons of cooking water. Combine well.
  7. 7
    Add remaining cheese and mix. Season with salt and pepper.

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