Creamy Spaghetti with Mustard Greens

October 22, 2019

Recipe by Lauren Zito @eatprettynyc

The spicy-mustardy taste of the greens cuts the richness of the farm-fresh yolks so perfectly.  This pasta dish only has a few ingredients and will take you at most 30 minutes to make.  It works as a quick weeknight meal or you can make it for a dinner party.  Have your guests stir in their own yolks, creating their own sauce.  

Serves 4-6

Ingredients:

1 bunch local roots mustard greens, roughly torn

3 tbsp unsalted butter

1 lb spaghetti

1 cup parmigiano cheese

5 eggs, whites and yolks separated  

Black pepper

Kosher Salt

Method:

      1. Bring a large pot of water to a boil.  Generously season with salt.  Cook pasta until just shy of al dente; about 8 min.  Save pasta water and drain pasta.  Heat pasta serving bowls in oven at 200 degrees or turn on the "keep warm" feature on your oven.
      2. Heat a deep skillet over medium heat and melt the butter.  Add about 1/2 cup pasta water and stir to combine.  Add spaghetti and toss until sauce has coated the pasta; about 2 more minutes.  Remove skillet from heat and stir in the egg whites, parmigiano, mustard greens and a generous amount of black pepper.  Toss until a creamy sauce is achieved and greens are slightly wilted.  If you'd like to serve as a completed dish, add yolks to pasta and toss quickly until creamy.
      3. Remove serving bowls from oven and plate spaghetti.  If serving as individual portions, place egg yolks on top and serve.  

 





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