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Eggy Pasta With Spinach and Bacon

Cooking For 1: Pasta Carbonara With Spinach

When cooking for myself on a work night, I tend to fall into a rut — scrambled eggs with generously buttered toast is my go-to — but sometimes something a bit more exciting is called for. Enter this pasta: it's nearly as speedy to whip up (it takes only a few more minutes to make than it does to boil water), it's soul-soothing, and it's perfectly scaled to one reasonably sized serving (no need to suffer through so-so leftovers). Think of it as pasta carbonara and a veggie side packed into one tidy package.

Pasta Carbonara With Spinach

Pasta Carbonara With Spinach


I used casareccia pasta; other short pasta shapes like orecchiette, gemelli, or rotini would also work well.

Pasta Carbonara With Spinach


  1. 2 thick-cut pieces of bacon, cut into 1/2-inch-wide strips
  2. 2 cups spinach, coarsely chopped
  3. 1 clove garlic, minced
  4. Kosher salt
  5. 2/3 cup short pasta
  6. 1 large egg
  7. 1 tablespoon parsley, finely chopped
  8. A heaping 1/4 cup parmesan cheese, plus more for garnish
  9. Freshly ground black pepper to taste


  1. Add the bacon to a large, straight-sided skillet or Dutch oven, and cook over medium-low heat, stirring occasionally, until the bacon is crisp and the fat has rendered out. Transfer to a paper-towel-lined plate with a slotted spoon, leaving the bacon drippings behind.
  2. Add the spinach, garlic, and a pinch of salt to the bacon fat, and cook over medium heat, stirring occasionally, until the spinach has wilted. Remove from the heat.
  3. Meanwhile, bring a large pot of generously salted water to a boil. Cook the pasta until al dente.
  4. While the pasta cooks, whisk the egg until frothy in a large mixing bowl. Using tongs, immediately add the cooked pasta to the egg, tossing vigorously to coat, and simultaneously cook the egg. Add the bacon, spinach, garlic, parsley, and parmesan to the pasta, and toss to evenly distribute.
  5. Transfer to a bowl, and sprinkle with more parmesan cheese and pepper.
Image Source: POPSUGAR Photography / Nicole Perry
LivinLuxuriously LivinLuxuriously 9 years
I made this tonight for my fiance and I as a late supper. Super quick and easy - didn't have romano in the fridge but did have piave - so I ground up a bit of that and threw in a bit of feta as well. I also didn't have bacon, so I just cooked some prosciutto that I had to a crisp and used that as a substitute. Came out fabulous!
Catipa Catipa 9 years
I can't wait to try this, thanks!
mtiger mtiger 9 years
LaLaLaurie06 LaLaLaurie06 9 years
i would say a big YES to this dish!!!!
hexentanz hexentanz 9 years
OOh I must try this, all of my faves are in this dish!
CoconutPie CoconutPie 9 years
I think a glass of white wine would accompany this dish better. I'd go with a Pinot Blanco.
It looks good, but could never try it. My bf doesn't eat anything that includes "eggy."
emalove emalove 9 years
Kind of heavy sounding. It would probably sit in my stomach like a brick.
aimeeb aimeeb 9 years
Meh not sure on this one...
celebrity_soup celebrity_soup 9 years
a nice twist to the classic carbonara, i like it!
PinkABoo PinkABoo 9 years
Sounds interesting..
starkiss23 starkiss23 9 years
I don't know how I feel about the egg mixture either..
Like-To-Cook Like-To-Cook 9 years
I love Carbonara! And having something green mixed in makes it feel just a bit healthier. Sometimes I add frozen baby peas which add a nice sweet touch.
Lovely_1 Lovely_1 9 years
MMmmm that sounds so yummy AND easy!
mamaseacat mamaseacat 9 years
Sorry but ick. I can't do "eggy." It looks like that cheesy rice thing that Tre did on Top Chef, Holiday Special.
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