Pasta Carbonara Florentine |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 4 |
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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 |
Directions:
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.
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