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Spinach and Bacon Pasta Carbonara

Our take on a classic bacon pasta carbonara dish that’s really simple to throw together – not to mention delicious! Carbonara is a fantastic option for a weeknight treat that includes one of your five-a-day.

Find our award-winning dry-cure bacon in major retailers in Scotland and selected Tesco stores nationwide.

Prep time: 5 mins

Cooking time: 20

Serves: 3

ingredients

4 rashers Simon Howie Smoked or Unsmoked Back Bacon

3 large eggs

100g finely grated parmesan cheese, plus more for garnish

240g dried tagliatelle

170g baby spinach

Salt and pepper

Method

1. Bring a large pan of water to the boil and add a little salt to the water, followed by the tagliatelle. Reduce the heat and simmer for approx. 10 mins or until cooked to your taste!

2. Meanwhile, cut the bacon rashers into small pieces and fry in a pan over a medium heat. We like our bacon crispy for this recipe, but you can do it however you like! When it’s ready, remove your bacon and put it on a side plate and hold on to any fat that’s still in the pan.

3.While your pasta is still cooking, in a mixing bowl, beat together the eggs and cheese and set aside. In the last few minutes of cooking the pasta, stir the spinach in to the pan to wilt it, then drain once it’s done, saving some of the water.

4. Return the bacon to the frying pan, followed by the pasta and spinach. Quickly add the egg mixture, using tongs or a large fork to turn the spaghetti so that it’s covered and the egg mixture doesn’t scramble. Add a few tablespoons of the pasta water to the mixture while turning to keep it glossy.

5. Serve immediately and season with salt, pepper and a sprinkling of extra cheese!

Simon Howie

Spinach and Bacon Pasta Carbonara

Our take on a classic bacon pasta carbonara dish that’s really simple to throw together – not to mention delicious! Carbonara is a fantastic option for a weeknight treat that includes one of your five-a-day.

Find our award-winning dry-cure bacon in major retailers in Scotland and selected Tesco stores nationwide.

Prep time: 5 mins

Cooking time: 20 mins

Serves: 3

Spinach and Bacon Pasta Carbonara

ingredients

4 rashers Simon Howie Smoked or Unsmoked Back Bacon

3 large eggs

100g finely grated parmesan cheese, plus more for garnish

240g dried tagliatelle

170g baby spinach

Salt and pepper

Method

1. Bring a large pan of water to the boil and add a little salt to the water, followed by the tagliatelle. Reduce the heat and simmer for approx. 10 mins or until cooked to your taste!

2. Meanwhile, cut the bacon rashers into small pieces and fry in a pan over a medium heat. We like our bacon crispy for this recipe, but you can do it however you like! When it’s ready, remove your bacon and put it on a side plate and hold on to any fat that’s still in the pan.

3.While your pasta is still cooking, in a mixing bowl, beat together the eggs and cheese and set aside. In the last few minutes of cooking the pasta, stir the spinach in to the pan to wilt it, then drain once it’s done, saving some of the water.

4. Return the bacon to the frying pan, followed by the pasta and spinach. Quickly add the egg mixture, using tongs or a large fork to turn the spaghetti so that it’s covered and the egg mixture doesn’t scramble. Add a few tablespoons of the pasta water to the mixture while turning to keep it glossy.

5. Serve immediately and season with salt, pepper and a sprinkling of extra cheese!

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