Spaghetti Carbonara with Garlicky Greens from ‘The Yellow Table’
This week, we’re spotlighting recipes from The Yellow Table: A Celebration of Everyday Gatherings by Anna Watson Carl (Sterling Epicure), a collection of easy, fuss-free recipes perfect for casual get-togethers. Try making the recipes at home and let us know what you think!
Photograph by Signe Birck
Spaghetti Carbonara with Garlicky Greens
Serves 4
This is one of my favorite winter pasta dishes, as it feels both hearty and healthy. The key is to mix everything together while the spaghetti is piping hot. Here’s your game plan: While the water comes to a boil, prep all of the other ingredients, then once the pasta goes in the pot, cook the bacon and the greens. As soon as the spaghetti is al dente, drain, toss, and serve!
½ pound whole wheat spaghetti
5 slices nitrate-free bacon, cut into ½-inch pieces
1 clove garlic, minced
½ shallot, minced
5 packed cups dark greens, such as kale, spinach, or Swiss chard, stems removed, torn into bite-size pieces
Fine sea salt and freshly ground black pepper
1 large egg
½ cup freshly grated Parmesan, plus more for garnishing
Bring a large pot of salted water to boil. Add the pasta and cook, per the package directions, until al dente. Drain the pasta, reserving ½ cup of the pasta water.
While the pasta is cooking, in a large skillet, cook the bacon over medium-high heat until crisp, 5–6 minutes. Use a slotted spoon or tongs to transfer the bacon to a paper-towel-lined plate. Pour off all but 1 tablespoon of the bacon grease. Add the garlic and shallot and sauté, stirring occasionally, until fragrant, about 1 minute. Add the greens and sauté, stirring occasionally, until wilted, 2–3 minutes. Season to taste with salt and pepper.
In a small bowl, whisk together the egg and ½ cup of the Parmesan. Season to taste with pepper.
Return the drained pasta to the large pot, along with the egg and Parmesan mixture. Toss quickly with tongs, until all the pasta strands are evenly coated, adding the pasta liquid as needed to thin the sauce. Add the bacon and the greens, toss well to combine, and season with additional pepper, if desired. Divide the pasta among 4 bowls, top with Parmesan, and serve immediately.
Reprinted with permission from The Yellow Table: A Celebration of Everyday Gatherings by Anna Watson Carl (Sterling Epicure).
More hearty pasta dishes to love:
Creamy Boursin Pasta Recipe From ‘I Will Not Eat Oysters’
Avocado and Lemon Zest Spaghetti from ‘A Modern Way To Eat’
A Lighter Carbonara Recipe, With Leeks!
