I know, this is an unusual pasta recipe, as much new to me as it is may be to you but so …goood! It is like a light version of a carbonara. Quick and easy, extremely kids friendly, very proteinic if you use a good quality whole wheat spaghetti! The egg does it all, as when the soft yolk breaks, it melts into your pasta creating such a silky and smooth sauce !
Keep your pasta portions on a very reasonable size, with spinach and low fat ricotta , then you will have an incredible healthy family dinner or lunch, ready in less then 20 minutes..
Ingredients : Serves 4 to 6
- 1 lb whole wheat good quality spaghettini (like Barilla)
- 3 cups fresh organic baby spinach, washed
- 4 or 6 free range eggs
- 1 + 1/2 cup low fat ricotta cheese or heavy cream
- 4 oz. pancetta slices or bacon
- 11 or 2 garlic gloves
- 1 generous pinch of salt
- shaved parmesan
- salt and pepper to taste.
How you make it :
Over medium head bring a large pot of salted water to boil.
Meanwhile in a medium skillet, cook pancetta or bacon, till crisp, not burned and when don set aside. You could keep some fat from the pancetta, I prefer not to. So I wipe clean the skillet, spray with some olive oil cooking spray and fry the eggs.
In the same time, when water boils add some spinach to the pot for 1 minute, then drain them with a slotted spoon, keeping the water going (or boil them quickly in a separate pan).
Add pasta to the water, following carefully package instructions, for whole wheat pasta is important not to overcook. Drain, keeping 2 tablespoons of pasta liquid.
Into the same pot, add 1 Tbsp olive oil, 1 or 2 chopped gloves of garlic, saute’ for 2 minutes, then add pasta, pasta water, ricotta, pancetta or bacon. Cook for 2 more minutes adjusting salt and pepper.
Serve on each plate, add parmesan shavings, 1 egg each, and for the adults sprinkle with a good pinch of pepper again.
Really good !!! (I tried….)
Note : If the kids do not like the egg on top, serve it on the side. I mixed ricotta, with low fat cottage cheese, delicious!!