Penne carbonara with spinach
11.5 oz Barilla Penne
5.2 oz baby spinach
3 oz red beans
5 egg yolks
4 oz Pecorino Romano cheese
5 tbsp milk
3 tbsp extra virgin olive oil
salt and black pepper to taste
Mix the egg yolks with 1/3 of the Pecorino cheese and milk.
Cook the baby spinach in a pan with olive oil, and the red beans.
In the meantime, boil the pasta in salted boiling water.
Drain and set aside some of the cooking water. Mix the pasta in the pan with the spinach.
Away from the heat, add the egg yolks and 2 tbsp of the reserved cooking water. Mix for 30 seconds.
Add the Pecorino cheese, mint leaves, mix well and serve with a sprinkle of fresh pepper.
Chef’s tip: the perfect Carbonara is creamy. The egg yolks must be not lumpy, neither too raw or too liquid. To better control the correct point of coagulation and the temperature, add the yolks mixture away from the fire.
