Pasta Carbonara With Spinach and Tomatoes

Prep Time: 10 Minutes

Cook Time: 15 Minutes

Ready In: 25 Minutes

Servings: 6

Roma tomatoes may be used in place of the canned I would however suggest to blanch the tomatoes and remove the peel before using in the recipe.

Ingredients:

1 (6 ounce) package fresh baby spinach

1 tablespoon butter

6 slices thick bacon, chopped

1 small onion, finely chopped

1 tablespoon fresh minced garlic

1/4 teaspoon crushed red pepper flakes (optional or to taste)

2 tablespoons dry white wine

1 (14 ounce) can diced tomatoes, drained (or use 2 roma tomatoes, chopped)

8 ounces uncooked spaghetti

1/2 cup grated parmesan cheese

2 large eggs

fresh ground black pepper (to taste)

3 tablespoons chopped fresh parsley

Directions:

1. Heat 1 tablespoon butter in a large skillet over medium heat (or omit the butter and use a non-stick skillet sprayed with cooking spray) add in spinach and cook stirring until spinach wilts, remove to a bowl.
2. Add in chopped bacon; cook until crisp (about 3 minutes) remove the bacon to the plate with the spinach; set aside (reserve about 1 tablespoon bacon fat in the skillet).
3. Add in onion to the drippings and cook for about 3 minutes or until softened.
4. Add in garlic and chili flakes; cook stirring for 2 minutes.
5. Add in wine and drained diced tomatoes; cook stirring over medium heat for about 3-4 minutes, then remove the skillet from heat.
6. Cook the spaghetti until al dente (omitting any salt and fat to the pot); Drain well then immediately add the cooked spaghetti to the skillet.
7. Add in the spinach and bacon; stir well to combine, then place the skillet over low heat.
8. In a small bowl combine the eggs with 1/2 cup Parmesan cheese; add to the pasta; cook over low heat tossing for 1-2 minutes.
9. Season with fresh ground black pepper to taste and salt if desired.
10. Remove from heat sprinkle the top with fresh parsley.
11. Serve with more Parmesan cheese.

By RecipeOfHealth.com