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)

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

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.


9 Responses to “Pasta Carbonara Florentine”

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

    Looks yummy!


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

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


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

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


  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!


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

    I love pasta carbonara! The dish looks delicious.


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

    Yum! That looks awesome!


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

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


  8. John on May 18, 2015 at 3:29 pm

    Amateurish question. Fettuccine pasta techniques (if there is such a thing). Every time I make fettuccine it turns out dry, heavy texture, and starchy in comparison to other pastas I make. Is there a trick or technique I should be using? Not enough time to make my own pasta so usually box.


    • Michelle on May 22nd, 2015 at 10:05 pm

      Hi John, I make all dried pasta the same way – bring a bit pot to a boil, once boiling, add about ¼ cup of kosher salt, then the pasta. Stir, bring back to a boil, then cook for however long the box states.


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