Spaghetti with Spinach and Italian Parsley, Crispy Pancetta, Egg Yolk and Parmesan

Name: Spaghetti with Spinach and Italian Parsley, Crispy Pancetta, Egg Yolk and Parmesan
Prep time: 25 min
Cook time: 20 min
Total time: 45 min
Yield: 4
Ingredients: 1 pkg. (300 g) Catelli SuperGreens Spaghetti; 40 g Unsalted butter; 1/2 chopped Spanish onion; 1 pack Baby spinach; 1/2 Italian parsley bunch; 100 mL 35% cream; 1 egg yolk; 100 g pancetta sliced very thinly; 100 g grated Parmesan; 1 (15 mL) tbsp Olive oil

Long

Catelli recipe dish featuring quality ingredients, beautifully prepared and presented for an inspiring meal experience.

Prep time

25 minutes

Cook time

20 minutes

Servings

4 servings

Catelli SuperGreens Spaghetti

Ingredients

4 servings

1 pkg. (300 g) Catelli SuperGreens Spaghetti

40 gUnsalted butter

1/2chopped Spanish onion

1 packBaby spinach

1/2Italian parsley bunch

100 mL35% cream

1egg yolk

100 gpancetta sliced very thinly

100 ggrated Parmesan

1 (15 mL) tbspOlive oil

Disclaimer

Individuals with allergies or specific dietary concerns should verify that the ingredients they utilize for the recipes comply with their restrictions.

Method

Step 1

Preheat oven to 350°F

Step 2

Cook spaghetti according to package directions. Set aside.

Step 3

Lay sliced pancetta flat on a baking sheet and place in oven for approximately 15 minutes or until crispy.Transfer slices to paper towel and set aside.

Step 4

In a pan over medium heat, sweat onions in butter until translucent, not browned.

Step 5

Add crushed spinach, parsley and cream to onions; boil mixture over high heat.

Step 6

Using a hand blender, blend mixture at high speed until smooth. Strain directly into saucepan.

Step 7

Toss pasta with cream sauce.

Step 8

Add pancetta, grated Parmesan, egg yolk and olive oil; serve immediately.