Bacon Spinach Pasta with Parmesan - Pasta Carbonara
Delicious and filling spaghetti recipe!
Servings 4
Calories 711kcal
Ingredients
- 5 slices bacon cut into 1" pieces
- 2 cloves garlic chopped
- ½ red onion thinly sliced
- 1 zucchini cut into half moons
- 8 oz. baby bella mushrooms sliced
- ½ 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 ⅔ cup of 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 ½ cup. Serve in shallow bowls with remaining ⅓ cup of grated parmesan cheese.
Nutrition
Calories: 711kcal | Carbohydrates: 51g | Protein: 26g | Fat: 44g | Saturated Fat: 23g | Cholesterol: 268mg | Sodium: 610mg | Potassium: 715mg | Fiber: 3g | Sugar: 4g | Vitamin A: 2085IU | Vitamin C: 12.7mg | Calcium: 377mg | Iron: 2.1mg