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Green Carbonara with Pork Apple Meatballs

Laced with shaved fennel and studded with pork apple meatballs, this Green Carbonara is anything but orthodox. The usual combo of pecorino and eggs gets a green makeover with the addition of sauteed, pureed spinach. Resulting in a bowl of pasta that will have everyone positively green with envy.
Prep Time 35 minutes
Cook Time 30 minutes
Course Main Course
Cuisine American, Italian
Servings 4

Ingredients
  

Pork Apple Meatballs

  • 4 strips bacon
  • 1 apple peeled and cut into wedges
  • 2 tbsp unsalted butter
  • 454g (1 lb) ground pork
  • 1/2 cup pecorino shredded
  • 1 egg
  • 2 tbsp breadcrumbs
  • 1 tbsp fennel seeds
  • 3/4 tsp salt

Green Carbonara

  • 142g (5 oz) baby spinach
  • 3 eggs
  • 1 cup pecorino shredded
  • fresh ground pepper
  • 500g (18 oz) dried spaghetti
  • 1/2 bulb fennel sliced thin

Instructions
 

For the Meatballs

  • Place the bacon in a large, deep skillet over medium heat. Fry the bacon until crisp, then transfer to a plate lined with a paper towel to drain. Set aside.
  • Remove all but 2 tablespoons of the bacon grease from the skillet and return to the heat. Add the apple slices and fry until golden on both sides. Lower the heat to low and add the butter. Continue to fry until the apple slices are golden and crisp on the edges. Transfer to a plate and set aside to cool slightly.
  • Place the remaining ingredients in a large bowl. Crumble the bacon into the bowl. Dice the apple wedges and add them to the bowl as well. Using a clean hand, mix the ground pork mixture until cohesive.
  • Form the pork mixture into meatballs using a heaping tablespoon as a guide. Place the finished meatballs on a baking sheet and repeat until the meat mixture is gone.
  • Heat the skillet once more and add half of the meatballs. If the pan is getting too dry, feel free to add a little olive oil to prevent the meatballs from sticking. Start the skillet over medium-high heat to brown the meatballs on both sides. Wait until the meatballs release from the pan easily before flipping them.
  • Once the meatballs are browned on both sides, lower the heat under the skillet to low and slowly cook the meatballs, alternating sides until cooked through, roughly 3-5 minutes each side. Transfer the meatballs to a plate and set aside. Add the remaining meatballs to the skillet and repeat.

For the Green Carbonara

  • Return the skillet to medium heat. Add the spinach and a pinch of salt and saute until wilted. Transfer the spinach to a food processor and blitz until smooth.
  • Place the spinach puree in a large bowl and add the eggs, cheese and ground pepper. Whisk to combine and set aside.
  • Bring a large pot of water to a boil. Liberally salt the water and add the spaghetti. Cook the pasta according to the package's directions.
  • While the pasta is cooking, return the skillet to medium heat and add the fennel along with a drizzle of olive oil if needed. Fry the fennel until lightly caramelized on both sides, about 5 minutes each side.
  • When the pasta is al dente, transfer it to the skillet along with 1/2 a cup of the pasta water. Pour the egg mixture over top of the pasta and turn off the heat. Using tongs, toss the pasta until the egg lightly cooks and coats the pasta to form a creamy sauce. Immediately toss in the pork meatballs and toss to distribute.
  • Divide the pasta between four bowls and top with additional shredded pecorino. Serve immediately.
Keyword bacon, carbonara, eggs, Pasta, pecorino, spaghetti, spinach