Photo of Spaghetti alla Carbonara with spinach by WW

Spaghetti alla Carbonara with spinach

SmartPoints® value per serving
Total Time
20 min
13 min
7 min
Alla carbonara is an Italian phrase that describes a creamy pasta sauce made from eggs, grated Parmesan or Romano cheese, and bacon.


chopped frozen spinach

10 oz, thawed and squeezed dry

low-fat milk

¾ cup(s)


2 large, lightly beaten

romano cheese

2 oz, grated

regular butter

1 tsp

garlic clove(s)

3 medium clove(s), minced

Casa Italia Prosciutto

2 oz, thinly sliced, cut into strips, or other brand

table wine

1½ fl oz, dry vermouth variety

cooked spaghetti

4 cup(s)

black pepper

¼ tsp, freshly ground


  1. Combine the spinach, milk, eggs, and cheese in a bowl.
  2. Melt the butter in a large nonstick skillet over medium heat. Add the garlic and cook, stirring constantly, until fragrant and light golden, 1–2 minutes. Add the prosciutto and cook until lightly browned, about 2 minutes. Pour in the vermouth and cook until it almost evaporates, about 30 seconds.
  3. Reduce the heat to medium-low, then add the spaghetti and the spinach mixture. Cook, tossing constantly, until the mixture is just thickened and creamy and the eggs are cooked, about 3 minutes. Remove from the heat and season with the pepper. Yields 1 cup per serving.


The Carbonara version made in the United States tends to be much heavier than its Northern Italian cousin, because of the addition of heavy cream. We stick with the lighter, traditional Italian style, and also add spinach to make it a complete meal. You’ll need about 1/2 pound dry spaghetti to get 4 cups cooked.We use prosciutto instead of bacon, because a small amount adds full, rich flavor and little fat to the carbonara. For best flavor, choose prosciutto imported from Italy, such as prosciutto di Parma (also called Parma ham).

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