Vegetarian ‘Carbonara’ With Spinach

By Kay Chun

Vegetarian ‘Carbonara’ With Spinach
Photo: Con Poulos. Food Stylist: Simon Andrews.
Total Time
20 minutes
Rating
4(1,852)
Comments
Read comments

This spinach-laden carbonara deviates from the standard by nixing two of its leading ingredients: custardy egg yolks, which create its silky texture, and cured meat, which delivers its salty punch. This egg-free version uses a combination of butter and starchy pasta cooking water to give the sauce body. A sprinkle of grated smoked Provolone or Gouda adds a bit of the earthy flavor that traditionally comes from guanciale or pancetta. The final coup? Adding greens: One entire pound of baby spinach may look like a gargantuan amount, but it wilts right into the pasta. Most importantly, don’t be shy with the black pepper: It adds a necessary dose of spice and heat.

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Ingredients

Yield:4 servings
  • 3tablespoons extra-virgin olive oil
  • 1cup finely chopped onion
  • 5cloves garlic, thinly sliced
  • 1pound spaghetti
  • Salt and pepper
  • 2tablespoons unsalted butter
  • 1pound fresh baby spinach
  • Red-pepper flakes, to taste (optional)
  • ¾cup grated Parmesan (2½ ounces)
  • 1tablespoon fresh lemon juice
  • ½cup grated smoked Provolone or Gouda (1½ ounces)
Ingredient Substitution Guide
Nutritional analysis per serving (4 servings)

719 calories; 25 grams fat; 10 grams saturated fat; 0 grams trans fat; 11 grams monounsaturated fat; 2 grams polyunsaturated fat; 95 grams carbohydrates; 7 grams dietary fiber; 5 grams sugars; 28 grams protein; 746 milligrams sodium

Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.

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Preparation

  1. Step 1

    Heat the oil in a large nonstick skillet over medium heat. Add the onion and garlic and cook, stirring occasionally, until light golden, about 5 minutes.

  2. Step 2

    Meanwhile, cook the pasta in a pot of salted boiling water until al dente. Reserve 2 cups cooking water and drain the pasta. Return the pasta and reserved cooking water to the pot and heat over low. Add the butter and onion-garlic mixture and cook, stirring constantly, until most of the liquid is absorbed and sauce is slightly thickened, 3 to 5 minutes. Add the spinach, season with salt, plenty of pepper and red-pepper flakes, if using, and stir until spinach is wilted. Stir in the Parmesan and lemon juice; season with salt and pepper.

  3. Step 3

    Divide the pasta among 4 bowls and top each with 2 tablespoons smoked cheese. Finish with more black pepper, if desired.

Ratings

4 out of 5
1,852 user ratings
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Comments

kirby

Smoked sun-dried tomatoes are a good substitute for the bacon found in the traditional version.

KathyMS

Very tasty but I made a few adjustments, which worked better for me. I added the spinach to the onion garlic mixture at the last minute before adding to the pasta, which helped it wilt better for me. Also, I added sliced baby portobellos because, well, I just love mushrooms with pasta. Overall, I was surprised as to how tasty this was with minimal spices added to it.

leslie

make it vegan by using yummy nutritional yeast....vegan butter....some soy for umami....dairy free half and half ......soy milk powder.....who needs parmesan and cream....v tasty indeed....no eggs or dairy.....

Rebecca Cherry

I made it with TJs spinach tortellini and added arugula in place of spinach. followed directions as if I used a long pasta noodle. No issues.

Meghan

This definitely has the potential to be bland. We added an anchovy. Agree with the commenter who added white wine and would try this next time. Would probably make again and add some more flavour enhancers.

Evan

I think it’s a great idea to sauté with spinach with the onion and garlic! Takes a lot of effort to wilt it with the pasta. But overall, the pasta is delicious.

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