Prosciutto Carbonara With Spinach Recipes

PROSCIUTTO CARBONARA WITH SPINACH

Prosciutto Carbonara with Spinach image

This lighter carbonara makes a quick comfort food meal during warmer weather. Prosciutto takes the place of traditional guanciale, and stirring in a handful of nutritious baby spinach makes it a commendable choice for a weeknight dinner.

Provided by Riley Wofford

Categories Food & Cooking Ingredients Meat & Poultry Pork Recipes

Time 30m

Number Of Ingredients 7

Ingredients

1 tablespoon extra-virgin olive oil
3 ounces prosciutto, sliced lengthwise into 1/2-inch-wide strips
2 large eggs, plus 2 yolks
1 ounce Pecorino Romano, grated (1/4 cup), plus more for serving
12 ounces rigatoni
Kosher salt and freshly ground pepper
5 ounces baby spinach

Steps:

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; crumble. In a bowl, whisk together whole eggs, yolks, and 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 spinach 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.

COLORFUL SPINACH AND PROSCIUTTO SIDE

Colorful Spinach and Prosciutto Side image

Great colorful side dish that's easy to make and bursting with flavor. You can also sprinkle some of your favorite Italian cheese on top when finished.

Provided by KeriLee

Categories Side Dish Vegetables Greens

Time 20m

Yield 4

Number Of Ingredients 6

Ingredients

2 tablespoons olive oil
1 (10 ounce) package frozen chopped spinach, thawed and squeezed dry
4 ounces thinly sliced prosciutto, chopped
1 (4 ounce) jar roasted red peppers, drained and chopped
1 (6.5 ounce) jar artichoke hearts, drained and sliced
1 tablespoon garlic powder

Steps:

Heat the oil in a large skillet over medium-low heat. Add the spinach, prosciutto, red peppers and artichoke hearts. Season with garlic powder. Cook and stir for 15 minutes, until heated through.

Nutrition Facts : Calories 221.3 calories, Carbohydrate 10.5 g, Cholesterol 24.9 mg, Fat 16.2 g, Fiber 4.2 g, Protein 10.3 g, SaturatedFat 4.5 g, Sodium 1261.5 mg, Sugar 1 g

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