Bring large pot of salted water to a boil.
Thaw spinach and squeeze as much water as possible from it. Dice garlic and onion.Chop bacon and throw into a hot pan. Cook until desired crispness, (we like our crispy), then remove from pan. Into hot bacon grease, add chopped onion. Let cook a minute, then add mushrooms and spinach. Use these to deglaze the pan, adding a splash of stock if needed to gather all the bits. Cook until mushrooms are done, 5-7 minutes. Add bacon back in. Set aside.
Break the eggs, add cream, parmesean cheese and black pepper. Whisk together thoroughly.
Cook pasta to aldente. As soon as done (per package directions), drain, (keeping a cup of the cooking liguid in case it's needed), and slowly add egg/cream mixture to hot pasta, making sure to stir continuously. Eggs with cream will create sauce. Add bacon/spinach mixture and toss.
Serve hot, topped with fresh grated parmesean cheese and additional fresh ground black pepper.
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|Serving Size: 1 Serving (322g)|
|Recipe Makes: 4 Servings|
|Calories from Fat: 372 (58%)|
|Amt Per Serving||% DV|
|Total Fat 41.3g||55 %|
|Saturated Fat 15g||75 %|
|Monounsaturated Fat 16.9g|
|Polyunsanturated Fat 4.7g|
|Cholesterol 127.3mg||39 %|
|Sodium 720mg||25 %|
|Potassium 432.7mg||11 %|
|Total Carbohydrate 47.8g||14 %|
|Dietary Fiber 0.4g||2 %|
|Sugars, other 47.4g|
|Protein 20g||29 %|
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Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.
Calories per serving: 646
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