High-protein Italian carbonara with baby spinach

How to make it

1. 1

   Bring a large pan of salted water to the boil and cook the spaghetti according to the packet instructions until al dente.

2. 2

   Slice the chicken bacon into strips. Heat a dry non-stick frying pan and fry the bacon over a medium-high heat until crisp, together with a crushed garlic clove.

3. 3

   Whisk together the whole eggs, egg yolks, finely grated Parmesan and plenty of freshly ground black pepper in a bowl.

4. 4

   When the pasta is ready, reserve 1 dl of the hot pasta water, then drain the rest.

5. 5

   Turn the heat under the bacon pan down to the lowest setting. Toss the spaghetti and baby spinach into the pan so the spinach wilts slightly in the residual heat.

6. 6

   Take the pan right off the hob. Pour in the egg and cheese mixture along with half the pasta water. Stir quickly and continuously until you have a creamy, glossy sauce. Add more pasta water if needed.

7. 7

   Season with a little extra black pepper and sea salt flakes to serve.