(function (w) { if (w.postMessage) { (w.attachEvent || w.addEventListener)((w.attachEvent ? "on" : "") + "message", function (e) { if (e.data === "topOrigin" && w.top === w.self && e.source !== w.self) { e.source.postMessage("topOrigin", e.origin); } }, false); } }(window));

Pasta Carbonara Florentine

Hold the florentine.

I grew up eating pasta carbonara, as both my mom and grandma make it often, but I had never attempted the dish myself. I saw this recipe in a recent Cooking Light issue and saved it for a night when I just wanted to throw something together. This was one of those nights.

The spinach would be a great addition to this dish, but it was fabulous without it as well! The texture was perfectly creamy and the combination of onion and black pepper gave it a nice bite. Thumbs up :)

Pasta Carbonara Florentine
(from Cooking Light)

Ingredients:
1/2 teaspoon salt, divided
1 (6-oz) package bagged prewashed baby spinach
6 slices center-cut bacon, chopped
1 cup finely chopped onion
2 T. dry white wine (I omitted this)
8 oz. uncooked spaghetti (I used fettuccine)
1/2 cup (2 oz) grated fresh Parmesan cheese
1/2 tsp. freshly ground black pepper
1 large egg
1 large egg white
3 T. chopped fresh parsley

Directions:
1) Heat a large nonstick skillet over medium heat. Coat pan with cooking spray. Add 1/4 tsp salt and spinach; cook 1 minute or until spinach wilts, stirring constantly. Remove spinach from pan; place in a bowl.

2) Add bacon to pan; cook 3 minutes or until crisp, stirring frequently. Remove bacon from pan, reserving 2 tsp 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. (I omitted this step.) Remove from heat; keep warm.

3) Cook pasta according to package directions, omitting salt and fat. Drain well, reserving 1 T. cooking liquid. Immediately add pasta and the reserved cooking liquid to onion mixture in skillet. Add spinach and bacon; stir well to combine. Place skillet over low heat.

4) Combine remaining 1/4 tsp 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.

Share This Post...



No Responses to “Pasta Carbonara Florentine”

  1. Carrie on August 13, 2007 at 8:39 pm

    Looks yummy!

    Reply

  2. flymansWife on August 13, 2007 at 8:43 pm

    looks delicious!! i’m definitely going to have to try it!

    Reply

  3. Kayte on August 13, 2007 at 9:44 pm

    this looks delicious! i want to come and eat at your house!

    Reply

  4. Suzanne on August 13, 2007 at 10:06 pm

    I have been checking your blog for a few weeks now. I found you from carrie’s blog. This looks really yummy!!!! I think i’ll have to make it this week!

    Reply

  5. Patricia Scarpin on August 14, 2007 at 7:58 am

    I love pasta carbonara! The dish looks delicious.

    Reply

  6. Renea on August 14, 2007 at 11:43 am

    Yum! That looks awesome!

    Reply

  7. Amber on August 15, 2007 at 10:39 am

    This looks wonderful. I starred this one. Great pictures.

    Reply

Leave a Comment





(Your comment may need to be approved before it will appear on the site. Thanks for your patience! If it is your first time commenting you may want to review the Comment Guidelines.)