The last few Sunday dinners have been cobbled together since I have been gone or sick or uninspired. This Sunday has been a lovely, sunny day. I read the paper outside at the patio table and filled the bird feeders.
I thought about going out to buy fish to BBQ, but never did.
PASTA CARBONARA FLORENTINE
1 BAG PREWASHED BABY SPINACH
6 SLICES BACON, CHOPPED
1 CUP FINELY CHOPPED ONION
2 T WHITE WINE
8 OZ UNCOOKED SPAGHETTI
1/2 CUP PRATED PARMESAN CHEESE
1/2 t PEPPER
1 LARGE EGG
1 EGG WHITE
3 T CHOPPED FRESH PARSLEY
Wilt spinach with 1/4 salt in large pan, remove to a bowl and set aside. Cook bacon in the pan until crisp. Remove to paper towels and pour off all but 2 t drippings. Fry onion in drippings until soft, add wine to pan, cook until reduced, remove from heat and keep warm.
Cook pasta and drain, reserving 1 T cooking liquid. Immediately put pasta in pan with onions, add reserved liquid, spinach and bacon, toss to combine. Place skillet over low heat.
In bowl, whisk together cheese, eggs and pepper. Add to pasta, tossing to coat. Cook for 1 more minute. Remove from heat and add parsley.
This recipe is from Cooking Light. 1 cup serving is 387 Calories.
1 week ago