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.
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
How to Make It
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.
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.
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.
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.
Cooking Light Gluten-Free Cookbook
You May Like
Sign Up for our Newsletter
Join our newsletter for free recipes, healthy living inspiration, and special offers.