• Skip to primary navigation
  • Skip to content
  • Skip to primary sidebar
  • Skip to footer

What's In The Pan?

  • About
    • CONTACT
    • Privacy Policy
    • Work with me
    • Featured On
    • About me
  • Recipes
  • Holiday Recipes
  • Privacy Policy
  • CONTACT
  • Nav Social Menu

Bacon, Spinach and Mushroom Pasta with Parmesan

May 31, 2019 by Olya 3 Comments

Jump to Recipe - Print Recipe

Bacon, spinach and mushroom pasta with Parmesan is super rich spaghetti dish. Great to serve for company or for busy weeknights. This is similar to Spaghetti Carbonara and is filling, delicious and easy to make in under 30 minutes!Pasta Carbonara

Pasta Carbonara is an Italian pasta dish from Rome made with eggs and spaghetti. The cheese is usually Pecorino Romano, Parmigiano-Reggiano, or a combination of the two. Spaghetti is the most common pasta used, but fettuccine, rigatoni, linguine, or bucatini are also good choices.Pasta Carbonara

How to make Spaghetti with Parmesan

  • Very easy! First things first, you will need a large skillet.
  • You will then cook the bacon over medium heat, stirring occasionally, until the fat is rendered and the bacon is crisp, about 10 minutes. Let cool slightly.
  • Next, cook your onion, mushrooms, garlic, and zucchini.
  • Meanwhile, in a large pot of salted boiling water, cook the pasta until al dente. Then drain and reserve 1 cup of pasta water.
  • In a large bowl or a deep plate, whisk the eggs and heavy cream and 1/2 cup Parmesan. TURN OFF HEAT! Add to the skillet and toss until creamy, about 1 minute. Make sure to turn down heat to low to PREVENT SCRAMBLING the eggs.
  • Add spinach now and allow it to wilt. At this point you can also add more reserved cooking water if necessary to thin the sauce. Season with salt and pepper.

Pasta Carbonara

How to add eggs

One of the most important things about making carbonara pasta is the egg sauce. I worried about scrambling the eggs or eating raw eggs. Well, the eggs will definitely cook fast – so do not fear raw eggs. As far as scrambling the eggs? Not to worry either! Because you will be adding them after veggies are cooked and warm, you will have plenty of time to slowly cook off the eggs without scrambling them!

In a large bowl, whisk the egg yolks and egg with the guanciale and the rendered fat. Add the pasta, 1/4 cup of the reserved pasta water and 2/3 cup of the cheese to the egg mixture and toss until creamy, about 1 minute; add more reserved cooking water if necessary. Add the crushed red pepper and season with salt and pepper. Serve in shallow bowls, sprinkled with the remaining cheese

It’s time to add Parmesan cheese to the sauce.Parmesan cheese for Pasta Carbonara

Once spaghetti is cooked, add to the skillet and combine with the sauce. Add reserved pasta water, starting with 1/2 cup to thin out the sauce.Spaghetti Carbonara

What other ingredients can I use in this easy pasta dish?

  • Peas. If you love peas, they will complement this easy pasta dish beautifully!
  • Pancetta. I love pancetta and use it frequently instead of bacon.
  • Sausage or chicken. Add sausage or chicken if you would like to have more protein with your spaghetti.
  • White wine. If you have it on hand or like wine flavor, you can use Pinot Grigio or Chardonnay. Add only 1/2 cup.
  • Half and half. It can be used if you are avoiding too much saturated fat in heavy cream to create a creamy cheese sauce.

Enjoy together with Tomato and Cucumber salad or Olive Garden Copycat salad!

Pasta Carbonara
Print Recipe
5 from 1 vote

Bacon Spinach Pasta with Parmesan - Pasta Carbonara

Delicious and filling spaghetti recipe!
Prep Time10 mins
Cook Time20 mins
Total Time30 mins
Course: Main Course
Cuisine: Italian
Keyword: pasta carbonara, spaghetti
Servings: 4
Author: Olya

Ingredients

  • 5 slices bacon cut into 1" pieces
  • 2 cloves garlic chopped
  • 1/2 red onion thinly sliced
  • 1 zucchini cut into half moons
  • 8 oz. baby bella mushrooms sliced
  • 1/2 cup dry white wine
  • 8 oz. spaghetti
  • 3 eggs
  • 1 cup heavy cream
  • 1 cup grated Parmesan (divided)
  • 1 cup baby spinach
  • Sea salt
  • Freshly ground black pepper

Instructions

  • Cook bacon in a large skillet over medium heat for about 10 minutes, until bright in color. Remove bacon from skillet, reserving the bacon grease.
  • Add garlic, red onion, zucchini, and mushrooms to the pan. Cook until soft, about 10 more minutes on medium heat. Add wine and cook for 2 minutes. Now add bacon back, mix, and turn the heat down to low.
  • In a medium bowl, whisk together eggs, heavy cream, and Parmesan. Pour into the pan and combine with the vegetables. Cook on low heat for 5 minutes. Season with salt and pepper to taste and mix.
  • Add spinach and allow it to wilt.
  • Meanwhile cook spaghetti according to package directions in salty water. Reserve 1 cup of pasta water.
  • Turn off heat and add cooked spaghetti into the skillet. Coat in the sauce and add pasta water to thin the sauce. Start with 1/2 cup. Serve in shallow bowls with remaining grated parmesan cheese.
Nutrition Facts
Bacon Spinach Pasta with Parmesan - Pasta Carbonara
Amount Per Serving
Calories 711 Calories from Fat 396
% Daily Value*
Fat 44g68%
Saturated Fat 23g144%
Cholesterol 268mg89%
Sodium 610mg27%
Potassium 715mg20%
Carbohydrates 51g17%
Fiber 3g13%
Sugar 4g4%
Protein 26g52%
Vitamin A 2085IU42%
Vitamin C 12.7mg15%
Calcium 377mg38%
Iron 2.1mg12%
* Percent Daily Values are based on a 2000 calorie diet.

Sharing is caring!

4.6Kshares
  • Facebook24
  • Pinterest4.6K
  • Yummly3

Filed Under: All Recipes, Main Dishes, Pasta

Follow me on PINTEREST,  FACEBOOK or INSTAGRAM to get more recipe ideas!

If you liked or disliked the recipe - please leave your comment and STAR RATING in the comments section below! I look forward to new ideas and comments!

« Cucumber Tomato Salad with Avocado
Baked Pork Tenderloin with Mustard, Garlic and Herbs »

Reader Interactions

Comments

  1. Shelley Parker

    March 27, 2020 at 9:12 pm

    The recipe doesn’t say when to add the spinach although common sense does tell me when. Just wanted to point that out. Can’t wait to try this!

    Reply
    • Olga

      March 28, 2020 at 8:55 pm

      Thank you Shelley – I just updated the recipe.

      Reply
  2. Courtny

    January 3, 2020 at 6:59 pm

    So delicious, I can hardly stop eating it!

    Reply

Leave a Reply Cancel reply

Your email address will not be published. Required fields are marked *

Recipe Rating




Primary Sidebar

I'm Olya! Welcome to the home of amazing recipes that will make you look like a pro! Here you will find expert cooking tips & tricks, step-by-step photo tutorials and videos! Read more

Follow me on the INSTAGRAM!

Find a recipe!

WhatsInThePan is a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for sites to earn advertising fees by advertising and linking to Amazon.com

Footer

COPYRIGHT © 2018 What’s in the pan     About me     Contact me     Work with me    Featured On     Privacy Policy

As seen on:
buzzfeedthe kitchnfood52Today Food

Copyright © 2021 · Foodie Pro & The Genesis Framework

MENU
  • About
    • CONTACT
    • Privacy Policy
    • Work with me
    • Featured On
    • About me
  • Recipes
  • Holiday Recipes
  • Privacy Policy
  • CONTACT