Pasta Carbonara Florentine

Pasta Carbonara Florentine (Adapted from CL)

1 teaspoon olive oil
1/2 teaspoon salt, divided
6 ounces baby spinach
6 slices center-cut bacon, chopped
1 cup finely chopped onion
2 tablespoons dry white wine
8 ounces dry whole wheat spaghetti
2 ounces grated fresh Parmesan cheese
1/2 teaspoon freshly ground black pepper
1 large egg
1 large egg white
3 tablespoons chopped fresh parsley

In a large skillet, heat oil over medium heat. Add 1/4 teaspoon salt and spinach - cook until the spinach wilts, about 1-3 minutes. Scoop out the spinach and place in a bowl.

Add bacon to the pan and cook until crisp - about 3 minutes. Remove bacon and set aside - remove all but 1 tablespoon of the drippings. Stir onions into the drippings in the pan and cook until tender, about 2-4 minutes. Stir in wine - cook until liquid is reduced by half, about 1 minute. Remove the skillet from the heat and keep warm.

In a large pot of boiling water, cook pasta according to the package directions. Reserve 1-2 tablespoons of the cooking liquid and then drain the pasta well. Immediately add pasta and the reserved cooking liquid to onion mixture in skillet. Place the skillet back over low heat and stir in spinach and bacon.

In a medium bowl, whisk together remaining 1/4 teaspoon salt, cheese, pepper, egg and egg white. Stir into the pasta mixture and toss well to coat. Cook 1 minute. Remove from heat and sprinkle with parsley to serve.

Makes about 4 servings.

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