Spinach Fettuccine With Parmigiano-Reggiano

Total Time:
1 hr 45 min
1 hr 20 min
25 min

6 servings
  • For the Pasta:
  • Kosher salt
  • 6 ounces baby spinach, trimmed (about 8 cups)
  • 2 1/2 cups all-purpose flour, plus more for dusting
  • 3 large eggs
  • 1/4 cup freshly grated parmigiano-reggiano cheese
  • Semolina flour, for dusting
  • For the Sauce:
  • 2 tablespoons extra-virgin olive oil
  • 4 ounces guanciale (cured pork jowls), cut into thin matchsticks or strips
  • 1 large Spanish onion, chopped
  • 3 large egg yolks, beaten
  • 2 cups freshly grated parmigiano-reggiano cheese, plus more for garnish
  • Very thinly shaved fresh white truffle, for garnish
  • Make the pasta: Bring 3 quarts of water to a boil in a large pot and add 1 tablespoon salt. Set up an ice bath next to the stove. Blanch the spinach in the boiling water, about 2 minutes, then remove with tongs or a slotted spoon and plunge into the ice bath to cool. Drain the spinach and squeeze dry in a kitchen towel, removing as much moisture as possible. Set aside.

  • Combine the flour and spinach in a food processor and process until evenly green. With the motor running, add the eggs and cheese and process until the dough forms a ball around the blade. Continue to process until smooth, about 20 more seconds.

  • Dust a large board with flour; turn the dough out onto the board and knead a few times by hand. The dough should be elastic. Wrap in plastic wrap and let rest about 30 minutes at room temperature.

  • Cut the dough into 4 pieces. Wrap 3 of them in plastic wrap or cover with a slightly damp towel. Flour the board; roll out 1 piece of dough with a floured rolling pin into a 10-by-14-inch rectangle, about 1/8-inch thick. Brush the dough lightly with flour, then roll up and cut into 1/2-inch-wide strips using a sharp knife. Place the pasta in nests on a sheet tray that has been dusted with semolina flour. Cover with a clean dish towel and set aside at room temperature. Repeat with the remaining pieces of dough.

  • Bring a large pot of salted water to a boil. Make the sauce: Heat the olive oil in an extra-large skillet over medium heat. Scatter in the guanciale and cook until the fat is rendered and the guanciale is crisp in spots, about 3 minutes. Remove the guanciale and drain on paper towels; remove all but about 1/4 cup drippings from the skillet. Add the onion and cook until soft, 10 to 12 minutes. Return the guanciale to the skillet.

  • When the onion is almost soft, shake any excess flour from the pasta and add to the boiling water. Cook until al dente, stirring constantly, about 3 minutes once the water returns to a boil. Remove with tongs or a spider and add to the skillet. Add about 1 cup pasta water to the skillet and toss to coat. Remove from the heat.

  • In a small bowl, temper the egg yolks with 3 tablespoons warm pasta water, then pour over the pasta, tossing to make a creamy sauce. Sprinkle with the cheese and toss again, adding more pasta water as needed. Garnish with more cheese and shaved white truffle.

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