Pasta Carbonara Florentine
By á-6636
Ingredients
- 1/2 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
- 1/2 c. (2 oz.) grated fresh Parmesan cheese
- 1/2 tsp. freshly ground pepper
- 1 large egg
- 1 large egg white
- 3 TBSP chopped fresh parsley
Details
Preparation
Step 1
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.
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