Spinach Carbonara

Simple but delicious spinach parmesan pasta.

4-6 servings
20 minutes
Ethan Chlebowski

Ingredients

Stabilizing cornstarch gel

  • Water
    150 g
  • Cornstarch
    10 g

Spinach & cheese sauce

  • Spinach
    150 g
  • Parmigiano Reggiano, grated
    100 g
  • Garlic, minced
    3 cloves
  • Olive Oil
    2 spoonfuls
  • Lemon juice
    1/2 lemon
  • Black Pepper
    a few sprinkles
  • Salt
    to taste

The pasta

  • Spaghetti, bronze cut
    a serving
  • Pasta water, reserved
    as needed

For serving

  • Parmigiano Reggiano, grated
  • Fresh basil

Method

Step 1: Prepare the spinach

Set a pot of water to .

Meanwhile, mince the garlic, grate the parmesan, and gather the remaining ingredients. Fill a mixing bowl with ice water.

Once the water has boiled, add the spinach and for 45 seconds. Strain and add to the cold water to stop the cooking process. Transfer to a paper towel to dry for a minute, then roughly chop.

Step 2: Make the sauce

Make the stabilizing gel: add the cornstarch and water to a small saucepan. Mix together until dissolved. Turn the heat to low and, while whisking, bring it to just below a .

The starch should begin to thicken. Stir to ensure there are no clumps, then turn off the heat. Set aside.

Add the spinach, garlic, cheese, olive oil, lemon juice, and as much fresh cracked black pepper as desired to a blender. Pulse once or twice. Pour in the cornstarch gel and blend everything together to create a stable of the cheese, pepper, and gel. Give it a taste, and add a touch of salt if needed. Store in the fridge for up to 3 -4 days.

Step 3: Boil noodles & mix pasta

Set a pot of water to along with a big pinch of salt. Add the pasta and bring to a boil. Cook until slightly underdone, 1-2 minutes less than the package says. Reserve some of the pasta water.

Set a second pan on the stove, but keep the heat off. Add 2 heaping spoonfuls of the spinach sauce along with a splash of the reserved pasta water. Mix together until smooth.

With the heat still off, add the still-hot pasta. Turn the heat to medium-low and slowly bring up the temperature of the sauce while tossing with the pasta. Be a little careful of the heat, but this can come to a light without breaking. Serve on a plate with more grated parm and some basil.

“This is one of two carbonara-inspired sauces I showcased in this YouTube video that can be made ahead of time and stored in the fridge. Toss a few spoonfuls of this vibrant sauce with a serving of pasta for a quick meal. ”

Ethan Chlebowski
Creator

Watch & Cook

Nutritional Information

1 SERVING
Calories280
41g
6g
14g

FAQ

What's with the cornstarch?

The makes the cheese sauce foolproof because of its properties. Otherwise, the cheese in the sauce is likely to go stringy when you heat it up. These recipes were inspired by the science lessons learned in this pasta cheese sauce video

What is bronze-cut spaghetti?

Bronze-cut pasta has a rougher texture than conventional noodles, which has a better mouthfeel and helps the sauce adhere. Additionally, it releases more starch during the cooking process which helps also emulsify the sauce. The packaging on the pasta should say "bronze cut," and the pasta will appear rough on its exterior. If the pasta is really smooth, it likely was not bronze cut.

Will this make extra sauce?

Yes. You should be able to coat 4-6 servings of pasta with the recipe, or an entire 450 g / 1lb package of pasta.