Spaghetti Carbonara with Roasted Garlic and Spinach

🕒 Prep: 10 min
🔥 Cook: 15 min
🍽 Serves: 4
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Spaghetti Carbonara with Roasted Garlic and Spinach is a delightful twist on the classic Italian dish. This recipe not only brings a comforting creamy texture but also introduces roasted garlic and fresh spinach for added flavor and nutrition. Perfect for a quick yet satisfying meal, it’s a must-try for pasta lovers.

Ingredients for Spaghetti Carbonara with Roasted Garlic and Spinach

The heart of this dish is, of course, the spaghetti. It serves as the perfect canvas for the creamy sauce. The eggs provide richness and, when combined with Parmesan cheese, create that signature carbonara creaminess. Roasted garlic adds a mellow sweetness, while spinach introduces freshness and color. The pancetta, with its salty, savory profile, complements the pasta perfectly. A touch of olive oil and unsalted butter helps blend all these flavors together.

Tips & Tricks

  • Roast garlic in advance to save time. Simply wrap cloves in foil and bake at 400°F for 30 minutes.
  • Ensure the skillet is not too hot when adding the egg mixture to avoid scrambling.
  • Use freshly grated Parmesan for the best flavor and texture.
  • If you don’t have pancetta, bacon is a great substitute.

Serving Suggestions

This dish pairs beautifully with a simple arugula salad dressed with lemon and olive oil. A slice of crusty bread on the side can help scoop up any leftover sauce. For wine lovers, a crisp Pinot Grigio complements the dish's flavors perfectly.

Frequently Asked Questions

Can I use a different type of pasta?
Yes, while spaghetti is traditional, fettuccine or linguine also work well with this sauce.
How do I store leftovers?
Store any leftovers in an airtight container in the refrigerator for up to two days. Reheat gently on the stove with a splash of water to maintain creaminess.
Is there a vegetarian version?
Omit the pancetta and consider adding sautéed mushrooms for a vegetarian twist.

Spaghetti Carbonara with Roasted Garlic and Spinach Recipe Walkthrough

First, get your spaghetti boiling according to the package instructions. Be sure to reserve a cup of that starchy pasta water before you drain it – it’s liquid gold for your sauce!

While the pasta cooks, whisk together your eggs and grated Parmesan until they’re nicely blended. This mixture will be the base of your sauce, so set it aside for later.

Next, grab a large skillet and heat up the olive oil over medium heat. Toss in the diced pancetta and let it cook until it’s crispy and golden brown. You’ll know it’s ready when it starts to release that irresistible aroma.

Add the roasted garlic to the skillet, giving it a quick stir, followed by the fresh spinach. Sauté until the spinach wilts down, which should only take a couple of minutes.

Reduce the heat to low and introduce the cooked spaghetti to the skillet. Mix everything well, ensuring the pasta is nicely coated with the pancetta and spinach.

Now, for the magic: pour the egg and cheese mixture over the hot pasta, tossing quickly to coat. The key here is to move fast – you want a creamy consistency, not scrambled eggs. Add in some of that reserved pasta water, a little at a time, until you reach your desired creaminess.

Finish it off with a good pinch of salt and freshly cracked black pepper. Serve immediately while it’s hot and creamy.

Why You'll Love This Recipe

  • Quick and simple – ready in just 30 minutes.
  • Combines classic comfort with a touch of green freshness.
  • Roasted garlic adds a subtle, rich depth of flavor.
  • Creamy without the need for heavy cream.
  • Uses pantry staples – no special ingredients required.

Ingredients

12 oz spaghetti
4 large eggs
1 cup grated Parmesan cheese
4 cloves roasted garlic
2 cups fresh spinach
4 oz pancetta, diced
Salt and black pepper to taste
2 tablespoons olive oil
1 tablespoon unsalted butter

Step-by-step Instructions

1. Cook the spaghetti according to package instructions. Reserve 1 cup of pasta water and drain.
2. Whisk the eggs and Parmesan cheese in a bowl until well combined. Set aside.
3. In a large skillet, heat olive oil over medium heat. Add pancetta and cook until crispy.
4. Add roasted garlic and spinach to the skillet, sautéing until the spinach wilts.
5. Reduce the heat to low, add cooked spaghetti to the skillet, and mix well.
6. Pour the egg and cheese mixture over the pasta, tossing quickly to coat the pasta without scrambling the eggs. Add reserved pasta water as needed to achieve a creamy consistency.
7. Season with salt and black pepper to taste. Serve immediately.

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