High-Protein Italian Carbonara with Baby Spinach

How to make it

1. 1

   Bring a pan of salted water to the boil and cook the spaghetti al dente according to the packet instructions. Save about 1 dl of the hot pasta water just before draining the pasta.

2. 2

   Slice the chicken bacon into strips. Heat a frying pan and fry the bacon until crisp over medium-high heat. Add a peeled, crushed garlic clove for the last minute for flavour.

3. 3

   Meanwhile, whisk the whole eggs, egg yolks and finely grated Parmesan in a bowl to a smooth mixture. Season with plenty of freshly ground black pepper.

4. 4

   Turn the heat under the frying pan down to the lowest setting, remove the garlic clove and toss the freshly cooked, hot pasta and the baby spinach into the pan with the bacon. Stir so the spinach starts to wilt slightly in the heat.

5. 5

   Take the pan completely off the heat. Quickly pour in the egg and cheese mixture while stirring vigorously so a creamy sauce forms without the eggs turning into scrambled egg. Add a little of the reserved pasta water if needed for extra creaminess.