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.

Pasta Carbonara Florentine

Servings 4 servings
Prep 15 minutes
Cook 20 minutes
Total 35 minutes
Course:Main Course
Cuisine:Italian
Author: Michelle

A delicious and creamy pasta dish

Ingredients:

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

Directions:

  1. 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. 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. Remove from heat; keep warm.
  3. 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. 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.

Nutrition:

Calories: 451kcal
Fat: 18g
Saturated fat: 7g
Cholesterol: 71mg
Sodium: 778mg
Potassium: 542mg
Carbohydrates: 49g
Fiber: 3g
Sugar: 3g
Protein: 20g
Vitamin A: 4385%
Vitamin C: 18.7%
Calcium: 224%
Iron: 2.6%

Did you make this recipe?

Leave a review below, then snap a picture and tag @thebrowneyedbaker on Instagram so I can see it!