Pasta Carbonara With Spinach and Tomatoes

Ingredients

• 1 (6 ounce) package fresh baby spinach
• 1 tablespoon butter
• 6 slices thick bacon, chopped
• 1 small onion, finely chopped
• 1 tablespoon fresh minced garlic
• 1/4 teaspoon crushed red pepper flakes (optional or to taste)
• 2 tablespoons dry white wine
• 1 (14 ounce) can diced tomatoes, drained (or use 2 Roma tomatoes, chopped)
• 8 ounces uncooked spaghetti
• 1/2 cup grated parmesan cheese
• 2 large eggs
• fresh ground black pepper (to taste)
• 3 tablespoons chopped fresh parsley

Directions

1. 1

   Heat 1 tablespoon butter in a large skillet over medium heat (or omit the butter and use a non-stick skillet sprayed with cooking spray) add in spinach and cook stirring until spinach wilts, remove to a bowl.

2. 2

   Add in chopped bacon; cook until crisp (about 3 minutes) remove the bacon to the plate with the spinach; set aside (reserve about 1 tablespoon bacon fat in the skillet).

3. 3

   Add in onion to the drippings and cook for about 3 minutes or until softened.

4. 4

   Add in garlic and chili flakes; cook stirring for 2 minutes.

5. 5

   Add in wine and drained diced tomatoes; cook stirring over medium heat for about 3-4 minutes, then remove the skillet from heat.

6. 6

   Cook the spaghetti until al dente (omitting any salt and fat to the pot); Drain well then immediately add the cooked spaghetti to the skillet.

7. 7

   Add in the spinach and bacon; stir well to combine, then place the skillet over low heat.

8. 8

   In a small bowl combine the eggs with 1/2 cup Parmesan cheese; add to the pasta; cook over low heat tossing for 1-2 minutes.

9. 9

   Season with fresh ground black pepper to taste and salt if desired.

10. 10

    Remove from heat sprinkle the top with fresh parsley.

11. 11

    Serve with more Parmesan cheese.