Pasta Carbonara with Spinach and Tomatoes
Delight your taste buds with this vibrant twist on a classic Pasta Carbonara! Our Pasta Carbonara with Spinach and Tomatoes combines the creamy indulgence of traditional carbonara with the fresh flavors of sautéed spinach and juicy cherry tomatoes. Perfectly al dente spaghetti is tossed with crispy pancetta, aromatic garlic, and a rich Parmesan-egg sauce that clings to every strand. The addition of wilted spinach and softened tomatoes not only adds a burst of color but also a nutritious boost to this comforting dish. With simple ingredients and a 30-minute prep and cook time, this recipe is a quick, crowd-pleasing weeknight dinner that’s as easy to make as it is irresistible. Garnish with extra Parmesan and cracked black pepper for a restaurant-quality finish!
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Recipe Information
Ingredients
- 400 g spaghetti
- 3 large eggs
- 100 g Parmesan cheese
- 150 g pancetta or bacon
- 100 g fresh spinach
- 200 g cherry tomatoes
- 2 cloves garlic
- 2 tbsp olive oil
- 1 tsp salt
- 0.5 tsp black pepper
- 200 ml pasta water
Instructions
Bring a large pot of salted water to a boil and cook the spaghetti according to the package instructions until al dente. Reserve 200 ml of pasta water before draining.
While the spaghetti cooks, whisk the eggs in a bowl and mix in the grated Parmesan cheese. Set aside.
Heat 2 tablespoons of olive oil in a large skillet over medium heat. Add the pancetta or bacon and cook until crispy, about 4-5 minutes.
Add the minced garlic to the pan with the pancetta and sauté for about 1 minute until fragrant. Be careful not to burn the garlic.
Stir in the spinach and halved cherry tomatoes. Cook for 2-3 minutes until the spinach is wilted and the tomatoes are slightly softened. Remove the skillet from heat.
Once the pasta is drained, quickly add it to the skillet with the pancetta, spinach, and tomatoes. Toss to combine.
Gradually pour in the egg and Parmesan mixture while tossing the pasta to distribute evenly. The residual heat will cook the eggs gently and create a creamy sauce. Add reserved pasta water, a little at a time, to loosen the sauce if needed.
Season with salt and freshly ground black pepper to taste. Toss again to ensure everything is well-coated.
Serve immediately, garnished with additional grated Parmesan and a sprinkle of black pepper, if desired.
Nutrition Facts
Calories |
2161 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 134.0 g | 172% | |
| Saturated Fat | 49.3 g | 246% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 754 mg | 251% | |
| Sodium | 5724 mg | 249% | |
| Total Carbohydrate | 143.4 g | 52% | |
| Dietary Fiber | 12.4 g | 44% | |
| Total Sugars | 9.6 g | ||
| Protein | 94.8 g | 190% | |
| Vitamin D | 3.1 mcg | 15% | |
| Calcium | 1156 mg | 89% | |
| Iron | 14.8 mg | 82% | |
| Potassium | 1176 mg | 25% | |
*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.
