Pasta Carbonara With Spinach And Tomatoes

• 1 (6 ounce) package fresh Baby Spinach
• 1 tablespoon butter
• 6 slices thick bacon, chopped
• 1 small onion, finely chopped
• 1 tablespoon fresh minced garlic
• 1/4 teaspoon crushed red pepper flakes (optional or to taste)
• 2 tablespoons dry white wine
• 1 (14 ounce) can diced tomatoes, drained (or use 2 Roma tomatoes, chopped)
• 8 ounces uncooked spaghetti
• 1/2 cup grated parmesan cheese
• 2 large eggs
• fresh ground black pepper (to taste)
• 3 tablespoons chopped fresh parsley

1. Heat 1 tablespoon butter in a large skillet over medium heat (or omit the butter and use a non-stick skillet sprayed with cooking spray) add in spinach and cook stirring until spinach wilts, remove to a bowl.
2. Add in chopped bacon; cook until crisp (about 3 minutes) remove the bacon to the plate with the spinach; set aside (reserve about 1 tablespoon bacon fat in the skillet).
3. Add in onion to the drippings and cook for about 3 minutes or until softened.
4. Add in garlic and chili flakes; cook stirring for 2 minutes.
5. Add in wine and drained diced tomatoes; cook stirring over medium heat for about 3-4 minutes, then remove the skillet from heat.
6. Cook the spaghetti until al dente (omitting any salt and fat to the pot); Drain well then immediately add the cooked spaghetti to the skillet.
7. Add in the spinach and bacon; stir well to combine, then place the skillet over low heat.
8. In a small bowl combine the eggs with 1/2 cup Parmesan cheese; add to the pasta; cook over low heat tossing for 1-2 minutes.
9. Season with fresh ground black pepper to taste and salt if desired.
10. Remove from heat sprinkle the top with fresh parsley.
11. Serve with more Parmesan cheese.

spinach, butter, bacon, onion, garlic, red pepper, white wine, tomatoes, spaghetti, parmesan cheese, eggs, fresh ground black pepper, parsley

Taken from www.food.com/recipe/pasta-carbonara-with-spinach-and-tomatoes-320425 (may not work)