Rachel's Recipes

Spinach Carbonara

Posted on: May 8, 2011

This dish came together in a snap. While a bit of a diet buster, it was very satifying and delicious.

1/2 pound slab bacon, cut into 1/2-inch chunks
1 pound fresh or dried spinach fettuccine (I used regular, fresh pasta)
1 whole large egg, plus 2 large egg yolks, at room temperature
1 cup grated Parmigiano-Reggiano, plus more for garnish
2 teaspoons freshly cracked black pepper
2 cups baby spinach leaves (I used a handful of frozen, chopped spinach that I defrosted and drained)

Set a pot of salted water on the stove to boil.

In a heavy bottom skillet, cook the bacon and remove from the pan. You want to keep most of the drippings, but can drain off a bit to make it “healthier.”

While the bacon is cooking, mix together the cheese, eggs, and pepper. Add the pasta to the water and cook according to package directions. Reserve about 1/2 cup of the pasta water and mix into the cheese mixture.

Add the pasta to the skillet and toss with cheese mixture, bacon, and spinach.

Source: Claire Robinson


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This blog is a way for me to keep track of all the recipes I have tried and want to make again, and a few I've come up with myself.
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