This is a great variation of the classic carbonara. I made this one with bacon, dried tomatoes, spinach and a smooth mascarpone sauce.
500 g tagliatelle
300 g mascarpone
400 g fresh spinach
100 g chopped sun-dried tomatoes
200 g bacon
1 shallot, finely chopped
1 clove garlic, finely chopped
salt and freshly ground pepper
2 tablespoons olive oil
Cook the tagliatelle in salted water.
In the meantime, cut the bacon into cubes and fry in a hot pan with olive oil. Add the chopped shallot and garlic and bake for 5 minutes on low heat. Then add the spinach, stir and cook until the leaves are tender.
In a bowl, mix the mascarpone with the eggs, season with salt and plenty of pepper. Pour this into the pan with the bacon and simmer another 5 minutes. At the end add the dried tomatoes and pasta.
Arrange on plates and serve hot. Enjoy!!