In this vibrant green salad, blanched broccoli is combined with toasted sesame seeds and a light sesame dressing. Delicious and speedy!
| Prep Time: | 15 mins |
| Cook Time: | 20 mins |
| Total Time: | 35 mins |
| Servings: | 6 |
| Yield: | 6 servings |
Ingredients
- 1 tablespoon olive oil
- ½ pound sliced bacon, cut into 1/2-inch pieces
- 1 cup grated Parmesan cheese
- 3 eggs
- 1 egg yolk
- salt and freshly ground black pepper to taste
- 13 ½ ounces whole wheat elbow macaroni
- 3 cloves garlic, minced
- 1 pint cherry tomatoes, halved
- 1 bunch fresh spinach, stems removed and leaves torn into bite-sized pieces
Instructions
- Heat oil in a large skillet over medium heat. Add bacon; cook, stirring occasionally until crisp and fat has rendered, 5 to 7 minutes. Remove bacon using a slotted spoon and set aside. Pour bacon fat into a small bowl and set aside, but do not wash the skillet.
- Bring a large pot of lightly salted water to a boil.
- Mix Parmesan cheese, eggs, egg yolk, and 1/8 teaspoon black pepper together in a bowl.
- Cook elbow macaroni in the boiling water, stirring occasionally, until tender yet firm to the bite, about 8 minutes. Drain into a colander set over a large, heatproof bowl. Reserve 1 cup of the cooking water and pour the rest out, keeping the now-heated bowl in place.
- Return 1 teaspoon reserved bacon fat to the large skillet over medium heat. Add garlic and cook until fragrant, about 30 seconds. Cook 30 seconds more and add tomatoes. Cook, stirring occasionally, until heated through but not falling apart, about 5 minutes. Stir in spinach.
- Add cooked bacon, cooked tomato mixture, and cooked pasta to the heated bowl. Whisk 1/2 cup of the reserved cooking water into the egg mixture. Pour this over the pasta mixture in the bowl and toss for 3 minutes. Thin sauce if necessary by adding additional reserved cooking water. Season with salt and pepper. Serve immediately with additional Parmesan cheese.
Nutrition Facts
| Calories | 432 kcal |
| Carbohydrate | 54 g |
| Cholesterol | 141 mg |
| Dietary Fiber | 7 g |
| Protein | 24 g |
| Saturated Fat | 6 g |
| Sodium | 601 mg |
| Sugars | 1 g |
| Fat | 15 g |
| Unsaturated Fat | 0 g |
Reviews
I am new to cooking and was so happy with this recipe! I used bow tie pasta I stead of elbow macaroni and used fresh eggs from my chickens. It was delicious- also I only stirred for 2 minutes instead of 3 and it worked out great!
It was good, but I felt like it was missing a seasoning . Not sure what seasoning it should be though.
Picky kids who wont eat veggies ate the entire plate. Some added salt and pepper before eating. I doubled the recioie and 8 people ate it all. The only suggestion I had was to add more cheese. I only had 12 ounces so I am sure they will love it even more the next time. Added a little salt to the recipie
Good.
I followed the recipe exactly as written I found it a little bland.
Pretty good! We love pasta in our house. This is not a traditional carbonara so it’s not super creamy. But it was good and easy to make.
This recipe was good. However I think it needs a bit of extra salt. As for everything else, it is fast and easy. You can get the same creamyness thanks to the eggs just like you do with creme fraiche. Still, I prefer Chef John’s version without the cayenne!