Thursday, March 25, 2010

Bacon & Spinach Pasta Carbonara

8 oz pasta (I used Rotini)
6 slices bacon, cut into small pieces
1/2 c onions, diced
2 cloves garlic, minced
2 eggs
2 tbsp white wine
2-3 c spinach
1/4 c cilantro
parmesan cheese, grated
Cook pasta according to package directions and drain. Brown bacon in a skillet, then add onion and garlic. Cook until onion is translucent. Mix the eggs with the wine, salt, and pepper. Add the drained pasta, egg mixture, spinach and cilantro and cook for just a little bit more, stirring constantly, until spinach is slightly wilted. Sprinkle with parmesan cheese and serve.
Adapted from Tiny Morsels

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