If using fresh tomatoes in place of the canned I recommend to blanch them first then remove the peel, but canned tomatoes works great for this recipe…

This is a restaurant-quality dish that I have served many times to my dinner guests and always receive rave reviews!

• 1 (6 ounce) package fresh baby spinach
• 1 tablespoon butter
• 6 slices thick bacon, chopped
• 1 small onion, finely chopped
• 3 garlic cloves, minced
• 1/4 teaspoon crushed red pepper flakes (optional or to taste)
• 2 tablespoons dry white wine
• 1 (14 ounce) can diced tomatoes, drained  (or can use 2 Roma tomatoes, chopped)
• 8 ounces uncooked spaghetti
• 1/2 cup fresh grated parmesan cheese
• 2 large eggs
• salt and fresh ground black pepper, to taste
• 3 tablespoons chopped fresh parsley, or to taste

Instructions:—————————————-

1. Heat 1 tablespoon butter in a large skillet over medium heat; add in spinach and cook stirring until spinach wilts, remove to a bowl (this will not take long for the spinach to wilt)
   
2. Add in chopped bacon; cook until crisp (about 3 minutes) remove the bacon to the plate with the spinach; set aside (reserve about 2-3 tablespoons bacon fat in the skillet).
3. Add in onion to the drippings and cook for about 3 minutes or until softened.
4. Add in garlic and chili flakes; cook stirring for 2 minutes.
5. Add in wine and drained diced tomatoes; cook stirring over medium heat for about 3-4 minutes, then remove the skillet from heat.
6. Cook the spaghetti until al dente (omitting any salt and fat to the pot) drain well then immediately add the cooked spaghetti to the skillet.
7. Add in the spinach and bacon; stir well to combine, then place the skillet over low heat.
8. In a small bowl combine the eggs with 1/2 cup Parmesan cheese; add to the pasta; cook over low heat tossing for 1-2 minutes.
9. Season with fresh ground black pepper to taste and salt if desired.
10. Remove from heat sprinkle the top with fresh parsley.
11. Serve with more Parmesan cheese.