Bacon Tomato And Spinach Spaghetti

BLT Spaghetti Recipe

This spaghetti is basically a dressed up pasta carbonara. And yes I like it even better than the regular version! With that said though, be sure to follow the basic rules of carbonara. As in have the egg/cheese mixture ready before cooking the pasta. Temper the egg mixture with that starchy hot pasta water. And I’m referring to temper as in slowly whisk in the hot water and start to bring up the eggs temperature and give them a head start before adding to the hot pasta. And add it immediately to the drained hot pasta so it will start to cook the eggs and thicken. And don’t use a high heat once you return it to the burner crank it down to medium-low, and stir CONSTANTLY – otherwise you’ll have scrambled egg spaghetti.

Ingredients You’ll Need for This Recipe

Dry spaghetti Eggs Heavy cream Parmesan Salt and pepper Bacon Yellow onion Grape tomatoes Garlic Spinach Basil

How to Make Bacon Tomato and Spinach Spaghetti

Cook pasta in boiling water. Reserve 1/2 cup water. Whisk eggs with pepper until well blended. Mix in cream and parmesan. Cook bacon until crisp. Transfer and leave 2 Tbsp drippings in skillet. Saute onions in drippings. Add in tomatoes and garlic and saute. Add spinach and let wilt. While whisking slowly pour 1/2 cup of the hot pasta into egg mixture. Return drained spaghetti to empty pot along with egg mixture. Cook and toss constantly until sauce begins to thicken slightly. Add tomato mixture and bacon to pot and warm. Season with salt to taste and toss in half of the basil. Serve warm sprinkled with remaining basil and with more parmesan.

Tips for This Spaghetti Recipe

If you want to add more protein to this delicious spaghetti dinner, feel free to add in some grilled chicken. Or rotisserie chicken for a shortcut version. Then maybe even try substituting spinach with blanched asparagus, that would also be so good! But whatever you do don’t be skimpy on the bacon. This dish is alllll about that bacon.