Creamy pasta with spinach, eggs, and cheese
A quick and flavorful first course: pasta tossed with garlic-sautéed spinach and a delicate cream of eggs and cheese, similar to a green carbonara. Perfect for a simple but tasty lunch or dinner.
25 min · easy
Ingredients
- 320 g Pasta
- 300 g Spinach
- 3 Eggs
- 80 g Grated cheese (Parmesan or Pecorino)
- 2 cloves Garlic
- 2 tablespoons Extra virgin olive oil
- to taste Salt
- to taste Black pepper
Instructions
- Bring a large pot of water to a boil and salt it.
- Wash the spinach thoroughly and drain.
- In a large skillet, heat the extra virgin olive oil with the crushed garlic over medium heat.
- Add the spinach and cook until wilted, stirring occasionally. Remove the garlic.
- In a bowl, beat the eggs with the grated cheese, a pinch of salt, and a grind of pepper.
- Cook the pasta in the boiling water until al dente. Before draining, reserve a ladleful of cooking water.
- Drain the pasta and pour it into the skillet with the spinach, mix well, and remove from the heat.
- Add the egg and cheese mixture to the pasta, stirring quickly and adding the reserved cooking water little by little to obtain a smooth cream.
- Serve immediately with an extra sprinkle of cheese and black pepper.
Chef's tip: Keep the skillet off the heat when you add the eggs: the residual heat from the pasta will be enough to create a velvety cream without making them set too much. If the dressing looks dry, add a little more cooking water.