Preheat oven to 350°F
Cook spaghetti according to package directions. Set aside.
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.
In a pan over medium heat, sweat onions in butter until translucent, not browned.
Add crushed spinach, parsley and cream to onions; boil mixture over high heat.
Using a hand blender, blend mixture at high speed until smooth. Strain directly into saucepan.
Toss pasta with cream sauce.
Add pancetta, grated Parmesan, egg yolk and olive oil; serve immediately.
- 1 pkg. (300 g) Catelli SuperGreensâ¢ Spaghetti
- unsalted butter 40 g
- chopped Spanish onion 1/2
- baby spinach 1 pack
- Italian parsley bunch 1/2
- 35% cream 100 mL
- egg yolk 1
- pancetta sliced very thinly 100 g
- grated Parmesan 100 g
- olive oil 1 tbsp (15 mL)