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.

Get access to everything we publish when you sign up for Outside+.

Gibson & Smith
Prep Time
15 min
Cook Time
10 min
25 min


  • 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


  1. 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.
  2. 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.
  3. 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