Spinach Bacon Carbonara

Spinach Bacon Carbonara - Triple Chocolate Kitchen

I seriously never get sick of carbonara. This dish is not great for the diet, but it’s so good for the soul. There’s just something so right about the combination of the creamy egg sauce, the salty cheese, and the smokey bacon. I add spinach to mine so I get some veggies in there, and sometimes I’ll add a second protein as well – juicy chicken breast or large, sweet shrimp, or even thin slices of beef.

It’s kind of like this one-pot Italian pasta dish – you can add ingredients to make it their own.

No one really knows who “invented” carbonara, but it originated somewhere in Italy, probably around Rome, and the name (carbonaro is Italian for charcoal burner) suggests that it was a way to give charcoal workers a hearty meal – enough to get through the day.

This dish will definitely fill you up!

Spinach Bacon Carbonara Recipe

I know a lot of carbonara purists use panchetta instead of bacon, but frankly, I like thick-sliced bacon much better in pasta dishes. Some people will also cringe at my addition of cream, but hey, this is how I like to eat it. And I figure, if I’m going to consume the millions of calories in carbonara, I’m going to make it the way I think tastes best! Go ahead and add this s’mores dish for dessert while you’re at it!

You can also use all whole eggs or all egg yolks – I know people who do both – but I like a mix. Traditionally, spaghetti is used, but I’m a fan of cellentani (corkscrew) pasta instead, and I’ve even used shells.

So, this is my version of carbonara. Give it a try – and add your own ingredients to make your personal favorite version!

Spinach Bacon Carbonara

Total Time: 20 minutes

Spinach Bacon Carbonara

This hearty mean combines pasta, bacon, eggs, cheese, and spinach for a perfect stick-to-your-ribs meal.


  • 1 pound cellentani pasta
  • 10 ounces frozen chopped spinach, thawed
  • 16 ounces (1 pack) thick-sliced bacon
  • 3 whole eggs
  • 2 egg yolks
  • 2 tablespoons cream
  • 2 tablespoons flour
  • 1/2 cup shredded Parmesan cheese
  • salt and pepper to test
  • water for boiling pasta


  1. Boil pasta in salted water until al dente.
  2. Cut bacon slices into bite-sized pieces and layer evenly into a large frying pan over medium-high heat. Cook, flipping occasionally, until bacon is just cooked.
  3. Add cream and flour to pan, then stir in spinach. Cook until heated thoroughly.
  4. Drain pasta and return to pot (off heat). Add bacon and spinach mixture to pasta and stir to combine.
  5. Beat eggs and yolks in small bowl. Season with salt and pepper, and stir in Parmesan cheese.
  6. Make a hole in the pasta and dump in egg/cheese mixture. Stir very quickly to create a creamy sauce and prevent eggs from scrambling.
  7. Serve immediately topped with extra cheese (optional).

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Allison is one of the co-founders here at The PinterTest Kitchen. She also works as a content marketing consultant and freelance writer - find out more at AllisonBoyer.com.

12 thoughts on “Spinach Bacon Carbonara

  1. This sounds delicious, I might substitute the cream just because I am trying to shift some pounds but it is a lovely recipe.

  2. Oh, this sounds SO good right now! Too bad I can’t download it right off the computer screen into my belly. Thanks for the inspiration!

  3. This looks yummy! Anytime I see a recipe with bacon in it I have to stop and look. Great comfort dish. Thanks for the recipe.

  4. This is one of those recipes that sounds so good, and I might actually make it. It sounds fairly easy. I love spinach and bacon together I bet that is a great combination.

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