In a pan without oil, over low heat, cook the bacon until golden and crispy.
Cook the pasta as instructed on the package and set aside.
Mix the Parmesan cheese, egg, yolks, and pepper. Add 1 1/2 cups of the pasta water to this mixture.
Add the spinach to the pasta and remove all the excess remaining water.
Heat the bacon again in the pan, turn off the heat, and add the fettuccine with the spinach, gradually pour in the Parmesan cheese mixture with the egg, using tongs to stir.
You can warm the sauce slightly over low heat, season with salt if needed.
Nutritional Information
* * Information per 100g serving, percentage of daily values based on a 2,000 calorie diet.
Do you want to know what other nutrients this or other recipes have?