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Lorenza Ávila

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Recipe

Spinach Pasta with Carbonara

35 mins
Low
5
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Recipes of spinach pasta carbonara, perfect for all occasions and the whole family. Combine with a delicious rosé wine and you will love it.
Learn more about Lorenza Ávila

Ingredients

6 portions
  • 225 grams lean bacon, chopped
  • 500 grams fettuccine pasta, spinach
  • 1 cup parmesan cheese, freshly grated
  • 1 egg, big
  • 2 egg yolks, big
  • 2 teaspoons ground black pepper, thick
  • 150 grams baby spinach

Preparation

In a pan without oil, with the light low, put the bacon to cook until it is golden and crispy.
Cook the pasta as indicated by the package and reserve.
Mix the Parmesan cheese, egg, yolks and pepper. Add 1 1/2 cup of the pasta water to this preparation.
Add the spinach to the pasta and remove all excess water remaining.
Heat the bacon again in the pan, turn off the heat and add the fetuccine with the spinach and gradually empty the parmesan cheese with the egg, you can help with some tongs to stir.
You can heat the sauce a little over low heat, season with the salt if you need it.

PRESENTATION

Serve immediately and garnish with whole baby spinach leaves.

TIPS

This recipe can be combined with a dry wine or a fresh pink wine and you will notice the difference of flavor.

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Nutritional information
* Percentage of daily values ​​based on a 2,000-calorie diet.
At the moment this recipe does not have the data of the Nutritional Information.
Information per 100gr. Portion, provided by USDA
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