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Penne Carbonara with Spinach

Name: Penne Carbonara with Spinach
Cook time: 15 min
Total time: 15 min
Yield: 4
Ingredients: 11.5 oz Barilla Penne Rigate; 5.2 oz Baby Spinach; 3 oz Red Beans; 5 Egg Yolks; 4 oz Pecorino Romano Cheese; 5 tbsp Milk; 3 tbsp Extra Virgin Olive Oil; to taste Salt and Black Pepper

15 minutes

Vegetarian

Try this penne carbonara with spinach: creamy egg yolks, pecorino cheese, and red beans for a rich, veggie-packed take on the classic Italian favorite.

Ingredients

4 servings

11.5 ozBarilla Penne Rigate

5.2 ozBaby Spinach

3 ozRed Beans

5Egg Yolks

4 ozPecorino Romano Cheese

5 tbspMilk

3 tbspExtra Virgin Olive Oil

to tasteSalt and Black Pepper

Disclaimer

Individuals with allergies or specific dietary concerns should verify that the ingredients they utilize for the recipes comply with their restrictions.

Method

Step 1

Mix the egg yolks with 1/3 of the Pecorino cheese and milk. Cook the baby spinach in a pan with olive oil, and the red beans.

Step 2

In the meantime, boil the pasta in salted boiling water. Drain and set aside some of the cooking water. Mix the pasta in the pan with the spinach.

Step 3

Away from the heat, add the egg yolks and 2 tbsp of the reserved cooking water. Mix for 30 seconds. Add the Pecorino cheese, mint leaves, mix well and serve with a sprinkle of fresh pepper.

Chef’s Tip:

The perfect Carbonara is creamy. The egg yolks must be not lumpy, neither too raw or too liquid. To better control the correct point of coagulation and the temperature, add the yolks mixture away from the fire.