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: Oxmoor House
Yield 4 servings (serving size: 1 cup)
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.

Ingredients

  • 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

Nutrition 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

How to Make It

  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.

Cooking Light Gluten-Free Cookbook