tablespoons extra-virgin olive oil
cup finely chopped yellow onion
cup finely chopped carrot
garlic cloves, minced (about 2 tablespoons)
pound ground lamb (or ground beef, pork or veal)
Kosher salt and black pepper
cups low-sodium chicken broth
cup heavy cream
large fresh rosemary sprig
cup thawed frozen peas (about 5 ounces)
ounces fresh baby spinach
tablespoons unsalted butter
tablespoons fresh lemon juice
cup freshly grated Parmigiano-Reggiano cheese (about 2 ounces), plus more for garnish
cup coarsely chopped fresh parsley, plus more for garnish
- In a large pot or Dutch oven, heat oil over medium. Add onion and carrot and cook, stirring occasionally, until onion is softened, about 5 minutes. Add garlic and cook, stirring, until fragrant, about 1 minute.
- Add lamb, season with salt and pepper, and cook, stirring to break up the meat, until no longer pink, about 3 minutes. Stir in broth, heavy cream and rosemary, and bring to a boil over high heat. Reduce heat to medium, and simmer, partly covered and stirring occasionally, until mixture is thickened, about 30 minutes. (The sauce may look broken at first, but it will emulsify as it cooks.) Discard the rosemary sprig.
- As the sauce cooks, make the pasta: Bring a large pot of well-salted water to a boil. Cook spaghetti until al dente. Reserve 1 cup of pasta cooking water and drain the pasta.
- Over medium heat, add peas and spinach to sauce and stir until spinach is wilted. Add pasta, butter and 1/2 cup of the reserved pasta cooking water. Toss vigorously until sauce is thickened and coats the pasta, about 2 minutes, adding more pasta water if a looser sauce is desired. Remove from heat and stir in lemon juice, cheese and parsley. Season with salt and pepper.
- Divide pasta among bowls. Garnish with more cheese, parsley and black pepper.