Recipe: Bacon Tomato and Spinach Spaghetti

Ingredients

1. Bring a large pot of salted water to a boil for the spaghetti.
2. In a small mixing bowl, whisk the eggs and pepper until well blended, then mix in the cream and parmesan cheese.
3. Cook the bacon in a skillet over medium-high heat until crisp, then transfer to a plate and leave some drippings in the skillet.
4. Sauté the onions in the bacon drippings until tender, then add the tomatoes and garlic and sauté for one more minute.
5. Add the spinach and cover, cooking until it wilts slightly.
6. Cook the spaghetti in boiling water until al dente, reserving ½ cup of hot pasta water before draining.
7. While whisking, slowly pour the reserved hot pasta water into the egg mixture.
8. Return the drained spaghetti to the pot, add the egg mixture, and cook on medium-low heat, tossing constantly until the sauce thickens.
9. Add the tomato mixture and bacon to the pot, warming everything through.
10. Season with salt and toss in half of the basil before serving, garnishing with the remaining basil and extra parmesan.

Servings

Calories

541

Total fat

27g

Total carbohydrates

51g

Total protein

17g

Sodium

505mg

Cholesterol

126mg