Close-up of Judith Dunbar Hines' Pasta Carbonara Plus. | Al Podgorski~Chicago Sun-Times
Updated: January 20, 2013 6:04AM
MAKES 4 SERVINGS
While not traditional, the addition of sun-dried tomatoes and fresh spinach adds holiday color, flavor and vitamins.
1 pound linguine
1 tablespoon olive oil
4 slices bacon, diced
¼ cup julienned dried tomatoes
1 clove crushed fresh or roasted garlic
2n1/2 cups baby spinach leaves
4 eggs, lightly beaten
½ cup finely grated
Fresh ground pepper
Boil 6 quarts water, lightly salted. Add pasta and cook until pasta is al dente. Reserve ¼ cup cooking liquid before draining.
Meanwhile, in a large skillet over medium heat, heat oil and bacon until bacon begins to brown. Add tomatoes with garlic and continue to cook, stirring frequently until bacon is crisp. Remove garlic when it browns and add spinach just until it begins to wilt.
In a large heat-proof bowl, beat eggs, add cheese and mix. Immediately after draining pasta, toss into bowl with eggs and stir rapidly to coat pasta with eggs and cook them.
Pour reserved cooking liquid into the pan with bacon mixture and stir over low heat to loosen any browned bits from the pan. Immediately add hot bacon mixture to pasta and toss, seasoning well with fresh ground pepper.
Judith Dunbar Hines