Penne with Spinach Carbonara

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

Blue Box Penne

Made with

Barilla Penne

  • Prep
  • Cook
  • Skill

  • 410
  • 13g
    Total Fat
  • 49g
    Total Carbohydrate
  • 22g


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


  • 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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