Ingredients

• 8 ounces spaghetti or fettuccine pasta
• 4 slices bacon, diced
• 2 cloves garlic, minced
• 2 cups fresh spinach leaves
• 2 large eggs
• 1/2 cup grated Parmesan cheese
• Salt and black pepper to taste
• Chopped fresh parsley for garnish (optional)

Time

Preperation: Approximately 10 minutes

Baking: Approximately 15-20 minutes

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Steps

1. Cook the pasta according to the package instructions until al dente. Drain and set aside.
2. In a large skillet, cook the diced bacon over medium heat until crispy. Use a slotted spoon to transfer the cooked bacon to a paper towel-lined plate, leaving the bacon drippings in the skillet.
3. In the same skillet with the bacon drippings, add the minced garlic and cook over medium heat for about 1 minute until fragrant.
4. Add the fresh spinach leaves to the skillet and sauté until wilted, usually for about 2-3 minutes. Remove from heat and set aside.
5. In a mixing bowl, whisk together the eggs and grated Parmesan cheese until well combined. Season with salt and black pepper to taste.
6. Pour the cooked and drained pasta into the skillet with the cooked bacon and garlic. Place the skillet over low heat.
7. Add the egg and Parmesan mixture to the skillet and toss quickly to coat the pasta. The residual heat will cook the eggs gently without scrambling them. Make sure the pasta is evenly coated.
8. Add the sautéed spinach to the skillet and gently toss to incorporate it into the pasta.
9. Taste and adjust the seasoning with salt and black pepper if needed.
10. Transfer the Carbonara Florentine to serving plates or a large platter. Garnish with chopped fresh parsley if desired.

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Serve the carbonara florentine immediately while it's still warm. It makes for a delicious and comforting pasta dish with a creamy and flavorful twist. Enjoy!