Creamy Spaghetti with Mustard Greens
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:
- 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.
- 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.
- Remove serving bowls from oven and plate spaghetti. If serving as individual portions, place egg yolks on top and serve.
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