Prep 20 mins
Cook 20 mins
Kind of a cross between spaghetti alla carbonara and an alfredo, this is delicious and surprisingly easy to make. It was born out of a need to get rid of some spinach that had been thawing for another recipe. Serve with some good crusty bread and a salad. You can use bacon or lardons if you can't find pancetta or if it's just what you happen to have. Make sure to drain all the water out of the spinach or the sauce won't thicken. I squeeze it in a towel so there is almost no water left.
- 2 ounces pancetta, diced
- olive oil
- 3 tablespoons butter
- 1 garlic clove, minced
- 12 ounces heavy cream
- 1 egg yolk
- 10 ounces frozen chopped spinach, drained
- 6 ounces tagliatelle pasta noodles or 6 ounces other pastas
- parmesan cheese, to serve
- Start the water for the pasta, and cook tagliatelle till desired doneness. Meanwhile --
- Barely coat the bottom of a skillet with the olive oil and fry the pancetta in it till crisp.
- Remove the pancetta to a paper lined plate to drain, leaving the fat in the skillet.
- Add the butter to the skillet and saute the garlic till lightly colored. Careful not to burn.
- Add the cream and cook on medium till the cream could coat the back of a spoon.
- Put the egg yolk into a small bowl and ladle in a bit of the sauce, whisking constantly. Pour this mixture into the skillet, and stir to incorporate.
- Stir in the pancetta and spinach and cook till they are heated through.
- Add sauce to drained pasta, stir and enjoy!. Don't forget the cheese!