Spinach Fettuccine With Parmigiano-Reggiano

Name: Spinach Fettuccine With Parmigiano-Reggiano
Prep time: 1 h 45 min
Cook time: 1 h 45 min
Total time: 1 h 45 min
Yield: 6
Cuisine: Global
Ingredients: 2 liters ounces baby spinach, trimmed (about; 3 larges egg yolks, beaten; 3 larges eggs; 591 milliliters all-purpose flour, plus more for dusting; 113 grams guanciale (cured pork jowls), cut into thin matchsticks or strips; 6 servings Kosher salt; 2 Tbsps extra-virgin olive oil; 1 large Spanish onion, chopped; 59 milliliters freshly grated parmigiano-reggiano cheese; 473 milliliters freshly grated parmigiano-reggiano cheese, plus more for garnish; 6 servings Very thinly shaved fresh white truffle, for garnish

Spinach Fettuccine With Parmigiano-Reggiano might be just the main course you are searching for. This recipe serves 6. One serving contains 714 calories, 26g of protein, and 48g of fat. Head to the store and pick up baby spinach, parmigiano-reggiano cheese, eggs, and a few other things to make it today. To use up the onion you could follow this main course with the Candy Corn Cupcakes as a dessert.

Instructions

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.

Ingredients you will need

Spinach

Pasta

Water

Salt

Ice

Equipment you will use

Slotted Spoon

Stove

Tongs

Pot

Drain the spinach and squeeze dry in a kitchen towel, removing as much moisture as possible. Set aside.

Ingredients you will need

Spinach

Equipment you will use

Kitchen Towels

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.

Ingredients you will need

Spinach

Cheese

Dough

All Purpose Flour

Egg

Equipment you will use

Food Processor

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.

Ingredients you will need

Dough

All Purpose Flour

Wrap

Equipment you will use

Plastic Wrap

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.

Ingredients you will need

Dough

All Purpose Flour

Roll

Wrap

Equipment you will use

Plastic Wrap

Rolling Pin

Brush the dough lightly with flour, then roll up and cut into 1/2-inch-wide strips using a sharp knife.

Ingredients you will need

Dough

All Purpose Flour

Roll

Equipment you will use

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.

Ingredients you will need

Semolina Flour

Dough

Pasta

Equipment you will use

Kitchen Towels

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.

Ingredients you will need

Guanciale

Olive Oil

Equipment you will use

Frying Pan

Remove the guanciale and drain on paper towels; remove all but about 1/4 cup drippings from the skillet.

Ingredients you will need

Guanciale

Equipment you will use

Paper Towels

Frying Pan

Add the onion and cook until soft, 10 to 12 minutes. Return the guanciale to the skillet.

Ingredients you will need

Guanciale

Onion

Equipment you will use

Frying Pan

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.

Ingredients you will need

All Purpose Flour

Onion

Pasta

Shake