High-protein Italian carbonara with baby spinach

How to make it

1. 1

   Bring salted water to the boil in a large saucepan and cook the wholewheat spaghetti al dente according to the packet instructions. Save about 1 dl of the pasta water before draining the rest.

2. 2

   Slice the chicken bacon into strips. Heat a dry frying pan over medium heat and fry the bacon until crispy together with a crushed garlic clove.

3. 3

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

4. 4

   Turn the heat under the bacon pan down to the lowest setting. Add the cooked pasta and the baby spinach to the pan. Stir until the spinach starts to wilt.

5. 5

   Take the pan completely off the heat. Quickly pour in the egg and cheese mixture with 0.5 dl of the reserved pasta water. Stir constantly until you have a creamy sauce that clings to the pasta. Add more pasta water if it seems too dry.