ArrowDownFill 1arrow-small-lineFill 1Cooking Light - EasyCooking Light - FastCooking Light - So GoodCooking Light - How-ToCooking Light - Staff FaveCooking Light Badge - Wow!GroupClose IconEmailEmpty Star IconLike Cooking Light on FacebookFull Star IconShapePage 1 Copy 3Page 1 Copy 2Grid IconHalf Star IconFollow Cooking Light on InstagramList IconMenu IconPrintSearch IconSpeech BubbleFollow Cooking Light on SnapchatFollow Cooking Light on TwitterWatch Cooking Light on YouTubeplay-iconWatch Cooking Light on Youtube

Pasta Carbonara Florentine

Photo: Becky Luigart-Stayner; Styling: Cindy Barr
Yield 4 servings (serving size: 1 cup)
Whisked eggs and Parmesan cheese are stirred into a skillet of just-cooked pasta to form a rich, creamy sauce that coats the noodles. The spinach isn't traditional but adds color and a subtly earthy flavor twist.

Ingredients

  • 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

Nutrition Information

  • calories 387
  • caloriesfromfat 26 %
  • fat 11.3 g
  • satfat 5 g
  • monofat 4.3 g
  • polyfat 1.2 g
  • protein 19.5 g
  • carbohydrate 52.2 g
  • fiber 4.5 g
  • cholesterol 74 mg
  • iron 4.2 mg
  • sodium 822 mg
  • calcium 231 mg

How to Make It

  1. 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.

  2. 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.

  3. 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.

  4. 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.