In this recipe, traditional carbonara is paired with tomatoes and spinach for an awesome twist. The tomatoes and spinach cut the richness of the carbonara (and we can pretend this is semi-healthy because of the veggies, right? Right). Baby Girl was a big fan, which is saying something because so far she hasn't been into spinach. Mixed with ingredients she loves - bacon, tomatoes and, of course, pasta - made it more palatable.
Even SP, not the biggest fan of carbonara, loved this one. He kept asking me what I did differently with the bacon and said it was perfectly seasoned, creamy and delicious. I have to agree. If you love carbonara, you've got to try this version.
BLT Spaghetti Carbonara
Modified from Nigella Lawson and Tide and Thyme
1 pound spaghetti
6 slices bacon, chopped into bite-size pieces
2 large onions, sliced
1 15-oz can diced tomatoes, drained
1 6 oz bag baby spinach leaves
1/4 cup dry white wine or vermouth
4 eggs
1 1/2 cups freshly grated Parmesan
1/4 cup heavy cream
Freshly ground black pepper
Freshly ground nutmeg
Cook pasta according to package directions. Drain and set aside.
In a large skillet that will fit the pasta later, cook the bacon until crispy but not crunchy. Add the onions and cook until softened and starting to caramelize, about 15 minutes. Add the tomatoes and spinach and cook for a few minutes to wilt the spinach, then add the white wine or vermouth and let it bubble so that, after a few minutes, you have a small amount of thick syrup left.
In a bowl, beat together the eggs, Parmesan, cream, pepper and nutmeg.
Add the pasta to the pan with the bacon, tossing well to coat with the syrupy sauce. Take the pan off the heat (remove from the stove completely, don't just turn off the burner) and add the eggs and cheese mixture, swiftly tossing everything with tongs to mix. Grind over some more pepper and grated cheese, if desired. Serve.
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