Spaghetti alla carbonara with spinach
Just a quick Sunday night dinner. The pasta carbonara recipe I use originally came from Emeril Lagasse, and makes for a great meal with very little effort. I prefer to use fettucine, but we didn’t have any on hand. Plus, I had some leftover spinach in the fridge, so I sauteed it with the bacon and garlic. I keep meaning to get some guanciale from the cheese shop, but have yet to remember to do so when we’re actually there.
The skillet was still a little too warm when I added the eggs, so there were a few scrambled bits, but not too much. The spaghetti does not hold the sauce nearly as well as fettucine, so it was not quite as silky as one might like. But, since the alternative was Kraft Macaroni & Cheese, this was fine for a low-key dinner.