Vegetarian ‘Carbonara’ With Spinach

1. Sauté Onion and Garlic

Warm a large nonstick skillet over medium heat. Pour in the extra-virgin olive oil, then add the finely chopped onion and thinly sliced garlic. Sauté until soft and fragrant, about 5 minutes.

2. Cook the Pasta

Bring a pot of salted water to boil. Add the spaghetti and cook until al dente. Before draining, reserve two cups of the pasta water. Drain the pasta and set aside.

3. Combine Pasta and Sautéed Mixture

In the same pot used for the pasta, melt the unsalted butter. Add the cooked pasta and the onion-garlic mixture back into the pot. Toss everything together for 3 to 5 minutes, until the pasta looks glossy.

4. Add Spinach

Introduce the fresh baby spinach into the pot. Season with salt, pepper, and optionally red-pepper flakes. Stir until the spinach wilts and combines with the pasta.

5. Finish with Cheese and Lemon Juice

Sprinkle in the grated Parmesan cheese and add fresh lemon juice. Stir together until the cheese melts into the pasta, creating a creamy texture.

6. Serve

Serve the pasta hot, divided among four bowls. Top each with grated smoked Provolone cheese and, if desired, a crack of black pepper.