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Romantic Spinach Carbonara

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Romantic Spinach Carbonara



12 oz package of Valicenti Spinach Pasta (either our conventional Spinach Fettuccine or our Gluten-Free Spinach Tagiatelle will do nicely!)
6-8 slices of bacon
2.5 oz freshly grated parmigiano reggiano
1 large egg, plus 2 egg yolks
2 c baby spinach
Salt and coarsely ground black pepper to taste


In a large, deep skillet, cook the bacon over moderately low heat until crisp, then blot, crumble, and set aside.
In a bowl, whisk the 1 cup of grated cheese with the egg, egg yolks and pepper. Meanwhile, in a large pot of boiling, salted water, cook pasta until almost al dente (1 minute for tagiatelle, 2 minutes for fettuccine). Measure out 1 1/4 cups of the pasta cooking water and gradually whisk it into the egg mixture.

Place bacon in saucepan over medium-low heat. Add spinach, then pasta. Slowly pour in the egg mixture, tossing constantly with tongs. Set the skillet over moderate heat for a brief moment to warm the sauce; do not boil. Add additional pasta water as needed to keep sauce at a creamy consistency. Garnish with additional grated parmesan, and either spinach or basil leaves, and serve immediately.

(Note: If you want to make your meal especially romantic, we found a pink zinfandel makes a wonderful wine pairing with this dish, like Truly Primo from Averill House Vineyard!)

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