Spinach Pasta Carbonara


Claire Robinson freshens up this classic, rich pasta by simply adding a few handfuls of spinach to the fettuccine just before it's finished cooking. 

Spinach Pasta Carbonara
Photo: © Roland Persson
Total Time:
35 mins
4 to 6 servings

"This epitomizes the beauty of few-ingredient cooking," Robinson says.


  • 1/2 pound lean slab bacon, cut into 1/2-inch dice

  • 1 pound spinach fettuccine

  • 1 cup Parmigiano-Reggiano cheese (3 ounces), freshly grated

  • 1 large egg plus 2 large yolks

  • 2 teaspoons coarsely ground black pepper

  • 1 (5-ounce) container baby spinach

  • Kosher salt


  1. In a large, deep skillet, cook the bacon over moderately low heat until crisp, 7 minutes.

  2. In a large pot of boiling salted water, cook the fettuccine until almost al dente. Meanwhile, in a bowl, whisk the 1 cup of grated cheese with the egg, egg yolks, and pepper. Carefully measure out 1 1/4 cups of the pasta cooking water and gradually whisk it into the egg mixture. Add the spinach to the fettuccine, then drain immediately.

  3. Reheat the bacon in the skillet. Off the heat, add the fettuccine and spinach. Slowly pour in the egg mixture, tossing constantly with tongs. Set the skillet over moderate heat for a few seconds to warm the sauce; do not boil. Season lightly with salt and serve at once.

Suggested pairing

Berry-inflected, dry rosé.

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