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Summertime Carbonara with Tomatoes, Bacon & Beans

Course Main Course
Prep Time 10 minutes
Cook Time 10 minutes
Total Time 20 minutes
Servings 4 servings
Calories 462kcal
Author Liza Agbanlog

Ingredients

  • 8 oz spaghetti
  • 1/2 red onion finely chopped
  • 5 slices of turkey bacon finely chopped
  • 2 cups grape or cherry tomatoes
  • 1 14- oz cannellini beans drained 
and rinsed
  • 10 oz baby spinach
  • 3 large egg yolks
  • 1/2 cup finely grated 
Parmesan cheese
  • 1/4 tsp ground black pepper or to taste

Instructions

  • In a large pot, cook pasta according to package directions. Before draining, set aside 3/4 cup of the cooking water in a heat-proof medium bowl.
  • Heat a large skillet over medium heat. Add onion and bacon; sauté until onion softens, about 3 minutes.
  • Add tomatoes and sauté for 2 minutes. Add cooked spaghetti and beans; cook for 1 minute.
  • Stir spinach into pot, cover and reduce heat to low. Cook until spinach wilts, 1 to 
2 minutes.
  • Add egg yolks to bowl with reserved cooking water and whisk well; add to pot along with cheese and pepper. Using tongs, toss mixture until coated and cook for 1 minute.

Notes

Recipe source: July/August edition of Clean Eating Magazine

Nutrition

Serving: 1g | Calories: 462kcal | Carbohydrates: 61g | Protein: 23g | Fat: 12g | Saturated Fat: 4g | Cholesterol: 162mg | Sodium: 599mg | Fiber: 9g | Sugar: 2g