No-Bacon Pasta Carbonara Loaded with Greens
Ingredients
The pasta
-
½
pound
bucatini, linguini, or pappardelle
-
1 to 2
pounds
greens
The sauce
-
2
large
eggs
-
¼
cup
grated Parmigiano Reggiano
-
1
tablespoon
fresh lemon juice
-
¼
cup
pasta cooking water
The aromatics
-
2
tablespoons
olive oil
-
1
medium
onion
-
pinch
red pepper flakes
Seasoning
-
to taste
coarse salt and ground pepper
Instructions
- 1. Boil a large pot of salted water.
- 2. Heat olive oil in a skillet and sauté sliced onion until soft.
- 3. Add red pepper flakes and greens to the skillet, cooking until wilted.
- 4. Cook pasta according to package instructions and reserve some cooking liquid.
- 5. Whisk eggs, parmesan, and lemon juice in a bowl, then mix in reserved pasta water.
- 6. Drain pasta and add it to the skillet with the greens and onions.
- 7. Pour the egg mixture over the pasta and toss to combine, adjusting heat as necessary.
- 8. Season with salt, pepper, and additional lemon juice or pasta water to taste.
- 9. Serve immediately with extra cheese if desired.
Nutrition Facts (estimated)
Servings
4
Calories
250
Total fat
10g
Total carbohydrates
30g
Total protein
12g
Sodium
400mg
Cholesterol
200mg
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