Winter cooking is all about comfort, but the best winter recipes still know how to keep things fresh. Enter this Carbonara with Spinach & Arugula, a classic pasta recipe with a green, modern twist, paired with a crisp glass of Pinot Grigio.
This dish proves that creamy does not have to mean heavy. Silky egg yolks, salty pancetta, and nutty parmesan create richness, while arugula and spinach bring balance and bite. Add a chilled pour of Vintner Pinot Grigio, and suddenly your cozy carbonara feels bright, lifted, and weeknight to dinner party ready.
Carbonara w/ Spinach & Arugula
Serves 4 – 6
30 minutes
A playful spin off of Pasta Carbonara Florentine, this elevated yet approachable carbonara comes together with fewer than ten ingredients and big payoff flavor. Rich egg yolks, salty pancetta, and parmesan create a silky sauce that clings to every strand of pasta, while fresh spinach and arugula bring brightness and balance. Paired with California Pinot Grigio, the dish feels fresh and vibrant. The wine’s citrus driven acidity cuts through the richness, lifts the greens, and keeps each bite feeling light, savory, and endlessly craveable.
Ingredients
- 1 tablespoon + 1 teaspoon salt, separated
- 1 pound fettuccine
- 1 tablespoon olive oil
- 8 ounces pancetta, small cubed
- 5 egg yolks
- 2 whole eggs
- 2 cups + 4 tablespoons freshly grated parmesan cheese, divided
- 1 ½ ounces arugula
- 1 ½ ounces spinach
- ½ teaspoon ground pepper
Instructions
- Bring a large pot of water to a boil and add 1 tablespoon of salt. Add fettuccine, and cook until al dente, about 8 to 12 minutes. Drain pasta and leave in the strainer. Save 1 cup of the pasta water.
- Add 1 tablespoon of olive oil to a large sauté pan or pot over medium heat. Add pancetta, and cook until lightly crispy but not hard, stirring regularly. This should take about 8 minutes. Turn off the heat, remove pancetta from the pot, and set on a plate lined with a paper towel to absorb excess grease. Leave this pot and grease on the stove with the heat off.
- In a small bowl, whisk together the egg yolks, whole eggs, and 2 cups parmesan cheese until the mixture is fully incorporated.
- Add pasta into the pot with pancetta grease, using tongs to toss together. Slowly pour in the egg mixture, tossing as the mixture is poured in. Continue to toss until the heat from the cooked pasta melts the cheese. Lastly, add in pancetta bits, arugula, and spinach, and toss together. Season with the remaining 1 teaspoon of salt and ½ teaspoon of ground pepper.
- Serve in bowls and garnish with 1 tablespoon of grated parmesan per serving.
