Pasta Carbonara Florentine

Here is my easy Carbonara Florentine. It is modified from a Cooking Light recipe.

1/2 tsp salt
1 package of frozen spinach
1 package of bacon, chopped, thawed, well drained
1/4 cup onion, chopped or reconstituted
2 tsp chopped garlic
4 tbl white wine
16 oz pasta (spaghetti is traditional)
1 cup (4 oz) Parmesan, shredded
1/2 tsp pepper
1/2 tsp chili powder
2 large eggs
2 large egg whites
5 tbl chopped parsley

1. Fry bacon and then remove from the skillet. Drain of all but about 3 tsps of bacon grease. Then add onions and garlic and saute until tender. Then add the wine and then reduce by half.
2. Cook pasta according to the package directions. Add spinach, bacon and pasta into skillet with the onions, garlic and wine. Stir well and place over low heat.
3. Mix remaining ingredients, excluding parsley, with a whisk. Add to pasta mixture, toss well to coat. Cook for 1 minute. Then remove from the heat and sprinkle with parsley.

Makes about 8 servings, which means in our family dinner and lunch leftovers!

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