Pasta Carbonara Florentine

Photo: Oxmoor House

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.

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

More From Oxmoor House

Nutritional Information

Amount per serving
  • Calories: 373
  • Fat: 9.8g
  • Saturated fat: 4.3g
  • Monounsaturated fat: 2.5g
  • Polyunsaturated fat: 0.5g
  • Protein: 16.1g
  • Carbohydrate: 55.1g
  • Fiber: 2.8g
  • Cholesterol: 72mg
  • Iron: 5.6mg
  • Sodium: 773mg
  • Calcium: 257mg

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

Preparation

  1. 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. 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. 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. 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.
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