Bacon Tomato and Spinach Spaghetti
A creamy, hearty spaghetti dish that’s sure to satisfy. Loaded with plenty of bacon, spinach and tomatoes to create a delicious flavor combination that will leave you craving more!
- 10 oz. dry spaghetti
- 2 large eggs
- 1/4 cup heavy cream
- 1/2 cup slighlty packed finely shredded parmesan cheese, plus more for serving
- Salt and freshly ground black pepper
- 8 oz. bacon, diced
- 1 cup finely chopped yellow onion (1 small)
- 1 lb (3 cups) grape or cherry tomatoes, halved
- 1 Tbsp minced garlic (3 cloves)
- 6 oz. baby spinach, rinsed and drained
- 1/4 cup torn fresh basil leaves
Bring large pot of salted water to a boil (for cooking spaghetti).
In a small mixing bowl whisk eggs and 1 tsp pepper until eggs are well blended. Whisk in heavy cream and parmesan cheese, set aside.
Cook bacon in a large 12-inch non-stick skillet over medium-high heat, stirring occasionally until just crisp, about 5 – 7 minutes. Transfer bacon to a plate lined with paper towels while leaving about 2 Tbsp rendered bacon drippings in skillet.
Add onions to drippings and saute until tender, about 5 minutes. Add in tomatoes and garlic and saute 1 minute longer. Then add spinach cover and cook, tossing occasionally, until it just starts to wilt, about 2 minutes longer (if it doesn’t wilt entirely that’s okay, it will continue to wilt when added to the spaghetti).
Meanwhile, cook spaghetti in boiling water just to al dente according to directions on package. Before draining spaghetti reserve 1/2 cup hot pasta water (and as soon as the spaghetti is finished have egg mixture ready as you’ll want to add it to the hot pasta to help cook the eggs).
While whisking slowly pour 1/2 cup of the hot pasta into egg mixture. Return drained spaghetti to now empty pot set over medium-low heat. Add egg mixture and cook and toss constantly until sauce begins to thicken slightly, about 1 minute.
Add tomato mixture and bacon to pot with spaghetti and continue to cook and toss constantly until sauce coats the spaghetti, about 1 minute longer. Season with salt to taste and toss in half of the basil.
Serve warm sprinkled with remaining basil and with more parmesan.
Recipe source: Cooking Classy