Spaghetti alla Carbonara
- Total Time
Alla carbonara is an Italian phrase that describes a creamy pasta sauce made from eggs, grated Parmesan or Romano cheese, and bacon.
chopped frozen spinach10 oz, thawed and squeezed dry
low-fat milk¾ cup(s)
egg(s)2 large, lightly beaten
romano cheese2 oz, grated
regular butter1 tsp
garlic clove(s)3 clove(s), medium, minced
Casa Italia Prosciutto2 oz, thinly sliced, cut into strips, or other brand
table wine1 ½ fl oz, dry vermouth variety
cooked spaghetti4 cup(s)
black pepper¼ tsp, freshly ground
- Combine the spinach, milk, eggs, and cheese in a bowl.
- 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.
- 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.