Recipes / Spinach Carbonara

Spinach Carbonara

By Kate Bittman

Published November 29, 2022

Mark’s most recent book, the revised and updated How to Cook Everything Fast, has been a salve for many of us. So in the spirit of uncomplicated, this is an easy dish to whip up when you want some light but filling meals post-Thanksgiving

Spinach Carbonara
Jim Henkens
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Make The Recipe!

Spinach Carbonara

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Makes 4 Servings 1x

Time 20 Minutes

Units Scale


  • Salt
  • 3 tablespoons olive oil
  • 1 pound spinach
  • 2 cloves garlic
  • 1 pound any long pasta
  • 3 eggs
  • 4 ounces parmesan cheese (1 cup grated)
  • Pepper


  1. Bring a large pot of water to a boil and salt it.
  2. Put 3 tablespoons of olive oil in a large skillet over low heat.
  3. Raise the heat under the skillet to medium-high. Cook the spinach, adding a handful at a time and stirring between batches, until the leaves are just wilted, about 5 minutes.
  4. Peel and chop 2 cloves garlic, adding them to the skillet as soon as you can (they’ll cook with the spinach).
  5. When the spinach is tender, turn off the heat.
  6. When the water boils, add the pasta and cook, stirring occasionally. Start tasting after 5 minutes.
  7. Crack the eggs into a bowl. Grate 1 cup parmesan cheese and add to the bowl; sprinkle with salt and lots of pepper. Whisk with a fork to combine.
  8. When the pasta is tender but not mushy, drain it, reserving about 1 cup cooking water. Add the pasta to the spinach and pour in the egg mixture. Toss, adding a splash of cooking water if you want to make it saucier. Taste and adjust the seasoning and serve.


Recipe from the Completely Revised and Updated How to Cook Everything Fast