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BLT Pasta Carbonara
BLT Pasta Carbonara
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Prep Time:
15 minutes
Cook Time:
20 minutes
Total Time:
35 minutes
Elevate classic carbonara with fresh summer tomatoes and spinach.
Ingredients:
  • 1 tablespoon olive oil
  • 0.5 pound sliced bacon, cut into 1/2-inch pieces
  • 1 cup grated Parmesan cheese
  • 3 eggs
  • 1 egg yolk
  • salt and freshly ground black pepper to taste
  • 13.5 ounces whole wheat elbow macaroni
  • 3 cloves garlic, minced
  • 1 pint cherry tomatoes, halved
  • 1 bunch fresh spinach, stems removed and leaves torn into bite-sized pieces
Instructions:
  • In a large skillet over medium heat, sizzle bacon in oil until crispy and fat has rendered, about 5 to 7 minutes. Use a slotted spoon to remove bacon and place it on the side. Pour the delicious bacon fat into a small bowl for later use, keeping the skillet flavorful for what's next. Bon appétit!
  • Bring a large pot of salted water to a boil.
  • Combine the Parmesan cheese, eggs, egg yolk, and a dash of black pepper in a bowl, stirring until well mixed.
  • Boil elbow macaroni until al dente, about 8 minutes. Drain in a colander set over a large bowl, saving 1 cup of the cooking water.
  • Heat 1 teaspoon of the reserved bacon fat in a large skillet over medium heat. Sauté garlic until fragrant for about 30 seconds, then add tomatoes. Cook until heated through but still intact, approximately 5 minutes. Finally, incorporate spinach into the mixture.
  • Combine cooked bacon, cooked tomato mixture, and cooked pasta in a heated bowl. Whisk 1/2 cup of reserved cooking water into the egg mixture, then pour over the pasta mixture. Toss for 3 minutes. If needed, thin sauce with more reserved cooking water. Season with salt and pepper. Serve immediately with extra Parmesan cheese.

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