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.
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
How to Make It
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.
Followed recipe exactly as written for deliciously flavorful and filling results, needs no tweaking whatsoever. Some reviewers have mentioned that instead of sauteing the spinach first in cooking spray, they cooked it in the bacon grease of the following step. While this may eliminate an extra step, it is more calorie/fat laden.By following the recipe you're certainly not sacrificing taste, but by cooking in the bacon fat, you risk sacrificing (heart) health!
Great recipe! Made a few minor changes based on what I had on hand (less bacon, red onion, added mushrooms) but followed the overall method closely. Loved how the sauce tasted rich and decadent yet came together with no extra butter or added cream. Will make again (and use the correct ingredients).
I've been making this for a couple years and is a family favorite. Wonderful and easy enough to serve company. I add two extra slices of bacon and I think chopped tomato on top when serving makes it a full and light meal. Otherwise fantastic as is.
I agree with everyone--this is great. Like another reviewer, I simply did the bacon (and drained the fat), then added the onion, then the spinach and wine. When the pasta finished, it and the egg and cheese went in. No need for all that removing things from the pan! This tastes very rich and fattening, and all we needed was a salad. Big eaters probably will want two servings if this is a one-pot or an entree with salad only meal.
Very good recipe. I didn't have spinach, so it was absent and I think without it, something was missing. I would add the garlic next time too(per another suggestion). Overall, was very good, very easy, and has plenty of options. Definitely a keeper recipe.
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