Friday, October 29, 2010

A healthier version of Pasta Carbonara

One of my favorite dishes to whip up in a jiffy is Pasta Carbonara, so when I saw Food & Wine's Spinach Pasta Carbonara recipe, I knew I had to give it a try.

Naturally, I didn't follow the directions quite to a T. Two egg yolks seemed like a bit much, so I used the one egg that the recipe I usually follow calls for, and rather than ruining the recipe I think that I quite perfected it. Here's my rendition:

Spinach Pasta Carbonara
8 oz. spinach-chive linguine from Trader Joe's (or any other spinach pasta)
6 slices bacon, diced
2 cloves garlic, minced
1/4 c. dry white wine
3/4 c. grated Parmesan cheese
1 egg
1 t. freshly ground black pepper
1 head spinach leaves, stems removed and rinsed well (or a 5-oz. bag of spinach)

Cook bacon over medium-high heat until just starting to brown, about 10 minutes. Add garlic and stir rapidly for about 30 seconds, then add wine and allow to simmer for about 1 minute. Turn heat off burner and let bacon sit there.

Break egg into a large bowl and lightly beat; add parmesan and black pepper and mix well.

Cook pasta according to package directions. In last minute of cooking, add spinach. Drain pasta and spinach, then add to bowl with egg and parmesan cheese and toss rapidly to spread mixture evenly. Turn pan with bacon into the bowl, and continue stirring until everything is well mixed. Serve immediately while it's still warm.

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