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)
- 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.
- In a bowl or (2-cup) glass measuring cup, whisk together whole eggs, yolks, and grated cheese.
- Cook pasta in a pot of salted boiling water 1 minute less than package instructions. Reserve 1 cup pasta water, then drain.
- Slowly whisk 1/4 cup pasta water into egg mixture.
- Add pasta and spinach to skillet, then slowly add egg mixture to pasta.
- 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.
- Stir in all prosciutto. Serve with more cheese and pepper, as desired.