Ingredients

The following ingredients have 4 Servings
  • 8 ounce spaghetti, spaghettini or vermicelli
  • 2 whole eggs, room temperature ((run under warm water if needed))
  • 1 cup grated cheese - Parmesan, Pecorino cheese or Parmigiano-Reggiano ((reserve 1/4 cup/15g for garnish))
  • 6 --7 slices bacon, chopped
  • 4 garlic cloves, minced or grated ((or 4 cubes frozen))
  • kosher salt and pepper, to taste
  • 6 cups baby spinach, loosely packed
  • 1 large tomato, seeded and chopped
  • chopped parsley, for garnish

Instruction

  • PREPARE EGGS AND PARMESAN: Whisk together eggs and 3/4 cup/60 grams Parmesan cheese in a small bowl. Set aside.
  • COOK BACON: Heat frying pan to medium-high heat and cook chopped bacon until crisp, about 5-6 minutes, turning a few times. Note 1 to bake bacon instead. Leave 1-2 tablespoons of fat in pan for flavor. Discard the rest. Stir in garlic and cook for 30 seconds minute. Turn burner on stove to very low heat or OFF.
  • BOIL SPAGHETTI AND SPINACH: While the bacon is cooking, boil spaghetti in salted water to al dente according to package directions. Just before it's ready, add the baby spinach and stir once or twice (no need to cook it). Drain spaghetti and spinach. No need to drain too thoroughly. A little bit of water on the pasta is good. Reserve a cup of pasta water.
  • ASSEMBLE SPAGHETTI CARBONARA: Add hot spaghetti and spinach to skillet immediately. Stir in egg-cheese mixture. Toss quickly and blend until pasta is coated well. Add a splash of pasta water a little at a time if needed until you get a smooth creamy carbonara. You will likely not need all of it. Add salt and pepper to taste. Add tomatoes and parsley. Sprinkle remaining Parmesan on top or serve on the side. Serve immediately with remaining Parmesan.