Prosciutto Carbonara with Spinach

Another weeknight pasta dish- another rigatoni dish! 🙂 Adding greens to this classic dish is a healthy upgrade.

This recipe was adapted from Martha Stewart Living. I used a combination of beet greens and spinach and kept the crispy prosciutto pieces intact instead of crumbling them. Nice.

Yield: Serves 4

  • 1 T extra-virgin olive oil
  • 3 oz prosciutto, sliced lengthwise into 1/2-inch wide strips (I used 7-8 slices)
  • 2 large eggs, plus 2 yolks
  • 1 oz Pecorino Romano, grated (about 1/4 cup), plus more for serving
  • 12 oz rigatoni
  • Kosher salt and freshly ground black pepper
  • 6 oz baby spinach or other tender greens (I incorporated sliced beet greens)
  1. In a large skillet, heat oil and half of prosciutto over medium; cook, stirring occasionally, until prosciutto is crisp, 3 to 4 minutes. Drain on paper towels.
  2. In a bowl or (2-cup) glass measuring cup, whisk together whole eggs, yolks, and grated cheese.
  3. Cook pasta in a pot of salted boiling water 1 minute less than package instructions. Reserve 1 cup pasta water, then drain.
  4. Slowly whisk 1/4 cup pasta water into egg mixture.
  5. Add pasta and spinach to skillet, then slowly add egg mixture to pasta.
  6. Stir constantly over low heat until sauce thickens and clings evenly to pasta and greens wilts slightly, 3 to 5 minutes; add more pasta water as needed to create a silky sauce.
  7. Stir in all prosciutto. Serve with more cheese and pepper, as desired.

About Josette@thebrookcook

I live in Stony Brook, New York on Long Island. I love garlic and baking. My hobby (and love) is to try new recipes. My favorite recipe resources include The New York Times, Food and Wine, Bon Appetit, and Martha Stewart Living. Enjoy!

2 responses to “Prosciutto Carbonara with Spinach

  1. Drool-worthy, that’s for sure. 🌿🌱🍃

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