Spinach Carbonara

Untested Recipe from How to Cook Everything Fast by Mark Bittman

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Serves 4

• 3 tablespoons olive oil
• 1 pound spinach
• 2 cloves garlic
• 1 pound spaghetti
• 3 eggs
• 4 ounces parmesan cheese (1 cup grated)
• Salt and freshly cracked black pepper

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1. Cook pasta in salted water according to package instructions.
2. Trim off any thick stems from the spinach.
3. Heat 3 tablespoons olive oil in a large skillet over medium-high heat. Add the spinach and cook until the leaves are just wilted, about 5 minutes. Add the garlic when the spinach is almost finished cooking. When the spinach is tender, turn off the heat.
4. Crack the eggs into a bowl. Add parmesan cheese, salt, and a generous amount of pepper. Whisk with a fork to combine.
5. When the pasta is al dente, drain, reserving about 1 cup cooking water.
6. Add the pasta to the spinach and pour in the egg mixture. Toss, adding a splash of cooking water if you want to make it saucier.
7. Taste and adjust the seasoning, and serve.