Monday, April 18, 2011

Pasta Carbonara Florentine

My husband said it best: "How can you go wrong when you combine pasta, eggs and bacon in one dish?"

Truer* words have never been spoken.

*Is "truer" a word?! I thought it was but it doesn't look right!

This recipe hails from one of my fave recipe sources, Cooking Light. I love the fact that it's a lightened-up version of what could be a very decadent dish AND it adds in some healthy greens with the spinach.

But don't let the "light" part fool you, it still tastes perfectly decadent with the salty bacon and parmesan and the creamy sauce. Let's just say I had to physically restrain myself from going and getting seconds so that I could still have enough leftover* for lunch tomorrow.

*You better believe I called dibs on these leftovers! My husband is a leftovers hog but he will NOT be feasting on carbonara tomorrow.

**Can you tell yet that I'm loving this asterisk footnote thing tonight?? I know, I'm weird.

Pasta Carbonara Florentine
Source: Cooking Light

Yield: 4 servings; Serving size: 1 cup


• Cooking spray
• 1/2 teaspoon salt, divided
• 1 (6-ounce) package bagged prewashed baby spinach
• 6 slices center-cut bacon, chopped
• 1 cup finely chopped onion
• 2 tablespoons dry white wine
• 8 ounces uncooked spaghetti
• 1/2 cup (2 ounces) grated fresh Parmesan cheese
• 1/2 teaspoon freshly ground black pepper
• 1 large egg
• 1 large egg white
• 3 tablespoons chopped fresh parsley (omitted)


Heat a large nonstick skillet over medium heat. Coat pan with cooking spray. Add 1/4 teaspoon salt and spinach; cook 1 minute or until spinach wilts, stirring constantly. Remove spinach from pan; place in a bowl.

Add bacon to pan; cook 3 minutes or until crisp, stirring frequently. Remove bacon from pan, reserving 2 teaspoons drippings in pan; set bacon aside. Add onion to drippings in pan; cook 2 minutes or until tender, stirring frequently. Add wine; cook 1 minute or until liquid is reduced by half. Remove from heat; keep warm.

Cook pasta according to package directions, omitting salt and fat. Drain well, reserving 1 tablespoon cooking liquid. Immediately add pasta and the reserved cooking liquid to onion mixture in skillet. Add spinach and bacon; stir well to combine. Place skillet over low heat.

Combine remaining 1/4 teaspoon salt, cheese, pepper, egg, and egg white, stirring with a whisk. Add to pasta mixture, tossing well to coat. Cook 1 minute. Remove from heat. Sprinkle with parsley. Serve immediately.

1 comment:

  1. This looks delicious! It's making me hungry!


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