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.

Maureen Callahan
Recipe by Cooking Light April 2007

Gallery

Becky Luigart-Stayner; Styling: Cindy Barr

Recipe Summary

Yield:
4 servings (serving size: 1 cup)
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • 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.

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  • 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.

Nutrition Facts

387 calories; calories from fat 26%; fat 11.3g; saturated fat 5g; mono fat 4.3g; poly fat 1.2g; protein 19.5g; carbohydrates 52.2g; fiber 4.5g; cholesterol 74mg; iron 4.2mg; sodium 822mg; calcium 231mg.