Pasta Carbonara Florentine

Photo: Becky Luigart-Stayner; Styling: Cindy Barr
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.

Yield:

4 servings (serving size: 1 cup)

Recipe from

Nutritional 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

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

Preparation

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.

Note:

Maureen Callahan,

April 2007