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 Cooking Light

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Nutritional Information

Amount per serving
  • Calories: 387
  • Calories from fat: 26%
  • Fat: 11.3g
  • Saturated fat: 5g
  • Monounsaturated fat: 4.3g
  • Polyunsaturated fat: 1.2g
  • Protein: 19.5g
  • Carbohydrate: 52.2g
  • Fiber: 4.5g
  • Cholesterol: 74mg
  • Iron: 4.2mg
  • Sodium: 822mg
  • Calcium: 231mg

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

  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.
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