Celiac.com 05/17/2016 - If you're like me and you love that Italian classic, pasta carbonara, but you're struck with little pangs from the nutrition-minded side of you, then this recipe is for you.
- 12 ounces spaghetti
- 1 bunch Swiss chard or Spinach
- 8 slices bacon, chopped
- 2 tablespoons olive oil
- 4 large eggs
- ½ cup grated Parmesan cheese
- Kosher salt
- Ground black pepper
- ½ cup flat leaf parsley, chopped
I like to start by cooking the bacon in a large skillet over medium heat until crisp, 6 to 8 minutes. Transfer bacon to a paper towel–lined plate, and break into pieces when cool.
Cook the pasta according to package directions, adding the chard during the last 3 minutes of cooking.
Reserve ½ cup of the cooking water, and drain the pasta and chard, and return them to the now empty pot.
Wipe out the skillet and heat the oil over medium heat.
Crack the eggs into the skillet and cook 2-3 minutes until done, but a bit runny.
Toss the pasta and chard with the reserved pasta water, Parmesan cheese, ¼ teaspoon salt, and ¼ teaspoon pepper, and fold in the bacon.
Divide among bowls and top with the eggs.
Season the eggs with salt and pepper and top with additional Parmesan and a bit of chopped parsley.