Pasta Carbonara Florentine

• 6 center-cut bacon slices, chopped
• 1 cup finely chopped onion
• 2 tablespoons dry white wine
• 1 (6-ounce) package bagged prewashed baby spinach
• 8 ounces uncooked gluten-free spaghetti
• 1/2 cup (2 ounces) grated fresh Parmesan cheese
• 1/2 teaspoon salt
• 1/2 teaspoon freshly ground black pepper
• 1 large egg
• 1 large egg white
• 3 tablespoons chopped fresh parsley

1. Heat a large nonstick skillet over medium heat. Add bacon to pan; cook 5 minutes or until crisp, stirring frequently. Remove bacon from pan, reserving 2 teaspoons drippings in pan; set bacon aside.
2. Add onion to drippings in pan; cook 3 minutes or until tender, stirring frequently. Add wine; cook 1 minute or until liquid is reduced by half. Add spinach; cook 1 minute or until spinach wilts, stirring constantly. Remove from heat; keep warm.
3. Cook pasta according to package directions, omitting salt and fat. Drain well, reserving 1 tablespoon pasta water. Immediately add pasta and reserved pasta water to spinach mixture in pan. Add reserved bacon; stir well to combine. Place pan over low heat.
4. Combine cheese and next 4 ingredients, stirring with a whisk. Add to pasta mixture, tossing well to coat. Cook 1 minute. Remove from heat. Sprinkle with parsley. Serve immediately.

center, onion, white wine, bagged prewashed baby spinach, parmesan cheese, salt, freshly ground black pepper, egg, egg white, parsley

Taken from www.myrecipes.com/recipe/pasta-carbonara-florentine-0 (may not work)