Wednesday, December 8, 2010

Pasta Carbonara with Spinach and Tomatoes

John gets the credit for this awesome meal!  I was traveling for work a few weeks ago and landed around 7.  I came home to the smell of bacon and veggies simmering and it totally hit the spot.  

We actually rarely follow recipes when it comes to making pasta at home; it's usually just a bunch of random veggies sauteed in olive oil and mixed with the pasta that we have in the pantry.  Adding bacon and egg to the mixture to make this more of a traditional carbonara was a nice change.  The veggies give it a little somethin' so you don't feel so guilty :-)  

Pasta Carbonara with Spinach and Tomatoes
Serves 2

1/2 box fettucini
2 pieces of bacon
1 10 oz bag spinach
1/2 white onion
1 cup cherry tomatoes
1 egg
1/2 cup grated Parmesan cheese


Boil water and add pasta.  Cook according to package directions.  Traditionally Carbonara pasta is made with spaghetti, but we used fettucini because John found some fresh at the grocery.   You could also use linguine or any other long pasta.

Meanwhile, cut bacon in 1/2" slices.  Saute in a pan over medium high.  Add onions, garlic, and cherry tomatoes, and season with salt and pepper.  Saute for about 5 minutes.  Add the spinach right before adding the pasta.

When pasta is done cooking, drain, and add to the sauce pan with the bacon mixture.  Fully toss so that all ingredients are combined.  

Whisk the egg and toss with the pasta, then add the Parmesan cheese.


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