Spinach Pasta Carbonara

By khojnicki

Ingredients

• 1/2 lb. lean slab bacon, cut into 1/2 in. dice
• 1 lb. spinach fettuccine
• 1 c. freshly grated Parmigiano Reggiano cheese
• 1 large egg plus 2 egg yolks
• 2 tsp. coarsely ground pepper
• One 5 oz. container baby spinach
• Salt

Details

Servings 4
Cooking time 35mins

Preparation

Step 1

In a large, deep skillet, cook the bacon over moderately low heat until crisp, 7 mins.
In a large pot of boiling, salted water, cook the fettuccine until almost al dente. Meanwhile in a bowl, whisk 1 c. of grated cheese with the egg, egg yolks and pepper. Carefully measure out 1 1/4 c. of the pasta cooking water and gradually whisk it into the egg mixture. Add the spinach to the fettuccine, then drain immediately.
Reheat the bacon in the skillet. Off the heat, add the fettuccine and spinach. Slowly pour in the egg mixture, tossing constantly with tongs. Set the skillet over moderate heat for a few seconds to warm the sauce; do not boil. Season lightly with salt and serve at once.