Summertime Carbonara with Tomatoes, Bacon & Beans
Enjoy garden-fresh spinach and tomatoes all tangled up in whole-grain noodles and just one pot to wash tonight.
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Ingredients
- 8 oz whole-grain spaghetti
- 1/2 cup finely chopped red onion
- 4 1-oz slices turkey bacon, no added nitrates or nitrites, finely chopped
- 2 cups grape or cherry tomatoes
- 1 15-oz BPA-free can unsalted cannellini beans, drained and rinsed
- 10 oz baby spinach
- 3 large egg yolks
- 1/2 cup finely grated Parmesan cheese
- 1/4 tsp ground black pepper, or to taste
Preparation
- In a large pot or Dutch oven, cook pasta al dente according to package directions. Before draining, set aside 3/4 cup of the cooking water in a heat-proof medium bowl.
- Wipe Dutch oven dry and heat on medium. Add onion and bacon; sauté until onion softens, about 3 minutes. Add tomatoes; sauté for 2 minutes. Add cooked spaghetti and beans; cook for 1 minute. Stir spinach into pot, cover and reduce heat to low. Cook until spinach wilts, 1 to 2 minutes.
- Add egg yolks to bowl with reserved cooking water and whisk well; add to pot along with cheese and pepper. Using tongs, toss mixture until coated and cook for 1 minute.
Nutrition Information
- Serving Size 1 1/2 cups
- Calories 436
- Carbohydrate Content 67 g
- Cholesterol Content 172 mg
- Fat Content 9.5 g
- Fiber Content 15 g
- Protein Content 27 g
- Saturated Fat Content 3 g
- Sodium Content 502 mg
- Sugar Content 5 g
- Monounsaturated Fat Content 0 g
- Polyunsaturated Fat Content 2 g