Pasta Carbonara With Spinach And Tomatoes Recipe

Name: Pasta Carbonara With Spinach And Tomatoes
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
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

Servings: persons

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

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.

420

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 13 ingredients. The key ingredients include: 1 (6 ounce) package fresh Baby Spinach, 1 tablespoon butter, 6 slices thick bacon, chopped, 1 small onion, finely chopped, and more.

Yes, Pasta Carbonara With Spinach And Tomatoes falls under the Pasta & Noodles category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Pasta Carbonara With Spinach And Tomatoes

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions