Cheesy Spinach Carbonera
Indulge in the ultimate comfort food with Cheesy Spinach Carbonara, a mouthwatering twist on the classic Italian favorite. This creamy pasta dish combines al dente spaghetti with crispy bacon, tender spinach, and a rich, velvety sauce made from eggs, Parmesan cheese, and a splash of heavy cream. Infused with the fragrant warmth of garlic and finished off with a touch of butter, this carbonara achieves the perfect balance of indulgence and freshness. Quick and easy to prepare in just 30 minutes, it’s an irresistible dinner option for busy weeknights or a cozy weekend treat. Garnish with extra Parmesan and freshly cracked black pepper for a restaurant-quality presentation that will have everyone asking for seconds. Perfect for pasta lovers seeking a flavorful blend of cheesy decadence and healthy greens, this dish is sure to become a household favorite!
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Recipe Information
Ingredients
- 400 grams spaghetti
- 200 grams fresh spinach
- 150 grams bacon
- 3 large eggs
- 100 grams Parmesan cheese
- 100 ml heavy cream
- 2 small garlic cloves
- 30 grams butter
- 1 tablespoon olive oil
- to taste salt
- to taste black pepper
Instructions
Bring a large pot of salted water to a boil. Cook the spaghetti according to the package instructions until al dente. Reserve 1 cup of pasta water, then drain the pasta and set aside.
While the pasta cooks, chop the bacon into small pieces. Peel and mince the garlic.
In a large skillet, heat the olive oil over medium heat. Add the bacon and cook until crispy, about 6-8 minutes. Reduce the heat slightly and stir in the minced garlic, cooking for another 1-2 minutes until fragrant.
Add the fresh spinach to the skillet and stir until wilted, about 1-2 minutes. Remove the skillet from heat and set aside.
In a medium bowl, whisk the eggs, heavy cream, and Parmesan cheese together until smooth. Season with a pinch of salt and a generous amount of black pepper.
Return the drained pasta to the skillet with the bacon and spinach mixture. Toss to combine.
With the skillet still off the heat, pour the egg and Parmesan mixture over the pasta. Quickly toss the mixture, allowing the residual heat from the pasta to cook the eggs and create a creamy sauce.
If needed, add some reserved pasta water, one tablespoon at a time, to loosen the sauce to your desired consistency.
Once coated with the sauce, return the skillet to low heat briefly to warm through, but do not overheat as the eggs may scramble.
Serve immediately, garnished with extra Parmesan cheese and freshly ground black pepper if desired.
Nutrition Facts
Calories |
666 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 43.0 g | 55% | |
| Saturated Fat | 20.2 g | 101% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 241 mg | 80% | |
| Sodium | 1265 mg | 55% | |
| Total Carbohydrate | 34.4 g | 12% | |
| Dietary Fiber | 3.2 g | 11% | |
| Total Sugars | 0.9 g | ||
| Protein | 31.8 g | 64% | |
| Vitamin D | 1.1 mcg | 6% | |
| Calcium | 310 mg | 24% | |
| Iron | 4.0 mg | 22% | |
| Potassium | 292 mg | 6% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
