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

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Prep time
icon-clock-125 Min
Cook time
icon-cooking-120 Min
Serves
icon-servings-14
Spaghetti with Spinach and Italian Parsley, Crispy Pancetta, Egg Yolk and Parmesan
Catelli SuperGreens Spaghetti

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 tbsp (15 mL) olive oil

Cooking Steps

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.