Name: Classic pasta carbonara
Prep time: 15 min
Cook time: 5 min
Total time: 20 min
Yield: 1 serving
Ingredients: 1.5 oz spaghetti; 5 large egg whites; 1 large egg; 1 oz bacon, diced small; 2 1/2 tbsp grated Parmesan cheese; 3/4 tsp black pepper, freshly cracked; 1 1/4 tsp salt; 4 1/4 cups water

Ingredients

8 items

1½ oz spaghetti
5 large egg whites
1 large egg
1 oz bacon, diced small
2 1/2 tbsp grated Parmesan cheese
3/4 tsp black pepper, freshly cracked
1 1/4 tsp salt
4 1/4 cups water

Instructions

Prep 15 min · Cook 5 min

Bring water and half the salt to a boil in a large pot. Add the spaghetti and cook until al dente, about 8 to 10 minutes. Reserve 1/4 cup of the pasta water, then drain the pasta. Done when tender with a firm bite.
While the pasta cooks, place the diced bacon in a cold 12-inch skillet. Turn the heat to medium and cook until the fat has rendered and the bacon is crispy, about 5 to 7 minutes. Turn off the heat and let the pan cool for 1 minute. Remove all but one teaspoon of the rendered fat.
In a small mixing bowl, whisk together the egg whites, whole egg, Parmesan cheese, the rest of the salt, and the black pepper until well combined.
Add the hot drained pasta to the skillet with the bacon and toss to coat in the fat. Pour the egg mixture over the pasta. Turn the heat to the lowest setting and toss constantly with tongs for 1 to 2 minutes, until the sauce thickens and coats the noodles without pooling. Loosen with reserved pasta water a tablespoon at a time if needed. Remove from the heat at once if the sauce begins to look grainy. Done when sauce is thickened and creamy, 160°F.

Nutrition

Ingredients

Instructions

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