Florentine Fettuccine Carbonara

By PineyCook

Ingredients

• 16 oz. Package Dried Fettuccine
• 2 Tbsp. Olive Oil
• 1 1/2 - 2 C. Coarsely Chopped Raw Spinach
• 6 Slices of Bacon (should be pancetta, but that wasn't in my fridge)
• 1 Med Onion, chopped
• 2-3 Tbsp. White Cooking Wine
• 1 C. Parmesan Cheese, finely grated
• 2 Eggs
• 1 1/2 Tbsp. Dried Parsley (fresh would have been better)
• 1/2 tsp. Black Pepper
• 2 Dashes Salt

Details

Servings 4

Preparation

Step 1

Prepare pasta according to directions. I started the water boiling right when I started the rest of this meal and the timing was perfect to drop the pasta in the other pan while freshly drained and still plenty wet. If pasta is ready far in advance, reserve 1-2 Tbsp. of the cooking liquid and keep drained pasta warm.

In a very large skillet or a stock pot (large to mix the pasta in), heat the olive oil over medium heat. When hot, add in the spinach and 1 dash of salt. Cook until just wilted then remove to a bowl and set aside.

Place chopped bacon into the pot and cook until crisp, about 5-7 minutes. Stir the meat occasionally to ensure even crisping. When cooked, remove the bacon with a slotted spoon and set aside in the same bowl as the spinach. Dispose of all but 2 tsp of the bacon fat from the pot.

Saute the onions in the remaining bacon fat until soft, stirring often. As onions are cooking, add in the dried parsley.

Add in the white wine and cook the onions for another minute.

As the onions cook, whisk together the Parmesan, eggs, pepper and dash of salt to create your sauce.

At this point hopefully your pasta is cooked and ready to go! Bring the heat on the onion pot to low. First add the spinach and bacon back into the pot with the onions. Next add in the wet pasta or the drained pasta and reserved liquid. Stir the pasta to mix in the onions, bacon, and spinach.

With the temperature of the pot cooled to warm, add in the well mixed egg sauce and stir it quickly to coat the pasta. Serve immediately and enjoy!