Pasta Carbonara Florentine

Oxmoor House
Pasta Carbonara Florentine Recipe
Photo: Oxmoor House
Whisked eggs and Parmesan cheese are stirred into a skillet of just-cooked pasta to coat the noodles with a rich, creamy sauce. The spinach isn't traditional but adds color and a subtle earthy flavor twist.
4 servings (serving size: 1 cup)


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


1. Heat a large nonstick skillet over medium heat. Add bacon to pan; cook 5 minutes or until crisp, stirring frequently. Remove bacon from pan, reserving 2 teaspoons drippings in pan; set bacon aside.

2. Add onion to drippings in pan; cook 3 minutes or until tender, stirring frequently. Add wine; cook 1 minute or until liquid is reduced by half. Add spinach; cook 1 minute or until spinach wilts, stirring constantly. Remove from heat; keep warm.

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

4. Combine cheese and next 4 ingredients, stirring with a whisk. Add to pasta mixture, tossing well to coat. Cook 1 minute. Remove from heat. Sprinkle with parsley. Serve immediately.

Created date

November 2011

Nutritional Information

Calories 373
Fat 9.8 g
Satfat 4.3 g
Monofat 2.5 g
Polyfat 0.5 g
Protein 16.1 g
Carbohydrate 55.1 g
Fiber 2.8 g
Cholesterol 72 mg
Iron 5.6 mg
Sodium 773 mg
Calcium 257 mg