Spinach Fettuccine Carbonara Recipe
This Spinach Fettuccine Carbonara recipe combines the dynamic duo of spinach and bacon in this pasta dish. It is an easy recipe to make, in a short amount of time that is big on flavor!
1 pound chopped bacon
1 pound fettuccine
1 whole egg, plus 2 large egg yolks at room temperature
1 cup grated Parmigiano-Reggiano cheese
2 heaping teaspoons freshly cracked black pepper
2 cups baby spinach leaves
Shave parmesan cheese
1. Bring a large pot of salted water to a boil.
2. In a large high sided skillet, or Dutch oven; cook the bacon over medium-high heat until crisp (around 10-minutes.) Remove from the heat and reserve bacon in the pan.
3. Cook the pasta according to the directions (around 12-minutes.)
4. In a small bowl whisk the egg and yolks, 1 cup cheese and pepper.
5. When the pasta is almost done, return the bacon and pan to medium-heat.
6. Add 1/2 cup pasta cooking water into the egg and cheese mixture, and whisk until it’s loosened.
7. Reserve some additional cooking water and then drain the pasta.
8. Add the pasta to the bacon and pan and toss.
9. Slowly drizzle in the egg and cheese mixture evenly coating the noodles. If pasta looks dry, add additional pasta water.
10. Add spinach to the pan and toss until combined.
11. Transfer the carbonara to a serving bowl and top with shaved Parmesan.
We preface all of our wine pairing suggestions by letting you know that it’s really a matter of personal taste. While we do offer our opinions and why we selected a specific varietal, there is no right or wrong answer when pairing a wine with your dinner.
Beaujolais Nouveau Wine
This Spinach Fettuccine Carbonara recipe goes great with a Beaujolais Nouveau. A Beaujolais Nouveau is a young fresh red wine that is meant to be enjoyed young. Since it’s not complex, offers light fruit flavors and is a little dry, it melds well with the bacon and the cheese! Follow the link to our wine review site to find our favorite Beaujolais Nouveau wines-LetsHaveWine.com