John Myers
Spinach Carbonara
The perfect spinach carbonara recipe with a picture and simple step-by-step instructions.
- 150 g Tagliatelle
- 1 tsp Salt
- 1 tbsp Sunflower oil
- 250 g Spinach leaves
- 100 g 1 Zwiebel
- 2 piece Garlic cloves
- 1 piece Ginger the size of a walnut
- 1/2 rote Chilischote
- 2 tbsp Sunflower oil
- 100 ml Milk
- 25 g Gorgonzola
- 4 big pinches Coarse sea salt from the mill
- 4 big pinches Colorful pepper from the mill
- 50 g Almonds / alternatively walnuts or pine nuts
- * ½ Tomate zum Garnieren
- Cook the ribbon noodles in salted water (1 teaspoon salt) until they are firm to the bite according to the instructions on the package, drain through a kitchen sieve, return to the hot pot and toss in sunflower oil (1 teaspoon) so that they do not stick. Clean and wash the spinach leaves and shake dry. Peel and dice the onion. Peel and finely dice the garlic cloves and ginger. Clean / core the chilli pepper, wash and finely dice. Dice the Gorgonzola. Heat sunflower oil (2 tbsp) in a pan, fry the onion cubes with the garlic clove cubes, ginger cubes and chilli pepper cubes / stir fry. Add the spinach and fry until it collapses. Deglaze with the milk (100 ml) and sprinkle with the diced Gorgonzola. Season with coarse sea salt from the mill (4 big pinches) and colored pepper from the mill (4 big pinches). Let everything simmer for approx. 7 – 8 minutes with the lid on. Chop the almonds and roast / stir-fry in a pan without oil. Put the pasta in the pan / fold in and sprinkle with the roasted almonds. Spread the spinach carbonara on 2 plates and garnish each with half a tomato, serve.
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