Pasta Carbonara Florentine

Ingredients

• 6 ounce bagged prewashed baby spinach 
• 0.5 teaspoon pepper black freshly ground
• 2 tablespoons cooking wine dry white
• 1 large eggs 
• 1 large egg white 
• 3 tablespoons parsley fresh chopped
• 1 cup onion finely chopped
• 2 ounces parmesan cheese fresh grated
• 0.5 teaspoon salt divided
• 8 ounces pasta like spaghetti uncooked
• 6 slices center-cut bacon chopped

Equipment

• bowl
• frying pan
• whisk

Directions

1. Heat a large nonstick skillet over medium heat. Coat pan with cooking spray.
2. Add 1/4 teaspoon salt and spinach; cook 1 minute or until spinach wilts, stirring constantly.
3. Remove spinach from pan; place in a bowl.
4. Add bacon to pan; cook 3 minutes or until crisp, stirring frequently.
5. Remove bacon from pan, reserving 2 teaspoons drippings in pan; set bacon aside.
6. Add onion to drippings in pan; cook 2 minutes or until tender, stirring frequently.
7. Add wine; cook 1 minute or until liquid is reduced by half.
8. Remove from heat; keep warm.
9. Cook pasta according to package directions, omitting salt and fat.
10. Drain well, reserving 1 tablespoon cooking liquid. Immediately add pasta and the reserved cooking liquid to onion mixture in skillet.
11. Add spinach and bacon; stir well to combine.
12. Place skillet over low heat.
13. Combine remaining 1/4 teaspoon salt, cheese, pepper, egg, and egg white, stirring with a whisk.
14. Add to pasta mixture, tossing well to coat. Cook 1 minute.
15. Remove from heat.
16. Sprinkle with parsley.
17. Serve immediately.