Pasta Carbonara Florentine

Pasta Carbonara Florentine

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  • Prep Time

    minutes

  • Total Time

    minutes

  • Servings

    servings


Ingredients

  • ½

    tsp. salt, divided

  • 1

    (6 oz.) pkg. bagged prewashed baby spinach

  • 6

    slices center-cut bacon, chopped

  • 1

    c. finely chopped onion

  • 2

    TBSP white grape juice

  • 8

    oz. uncooked spaghetti

  • ½

    c. (2 oz.) grated fresh Parmesan cheese

  • ½

    tsp. freshly ground pepper

  • 1

    large egg

  • 1

    large egg white

  • 3

    TBSP chopped fresh parsley

Directions

Heat a large nonstick skillet over medium heat. Coat pan with cooking spray. Add ¼ teaspoon salt and spinach; cook one 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 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 mixing in skillet. Add spinach and bacon; stir well to combine. Place skllet over low heat. Combine remaining ¼ 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

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