Name: Classic carbonara with bacon
Prep time: 15 min
Cook time: 10 min
Total time: 25 min
Yield: 1 serving
Ingredients: 1.5 oz spaghetti; 2 large eggs, beaten; 1 large egg white; 16 g Pecorino Romano cheese, finely grated; 1 oz bacon, diced; 1 clove garlic, minced; 1 tsp black pepper, freshly cracked; 1 1/2 tbsp salt; 9 cups water

Ingredients

9 items

1½ oz spaghetti
2 large eggs, beaten
1 large egg white
16 g Pecorino Romano cheese, finely grated
1 oz bacon, diced
1 clove garlic, minced
1 tsp black pepper, freshly cracked
1 1/2 tbsp salt
9 cups water

Instructions

Prep 15 min · Cook 10 min

Bring the water and salt to a boil in a large pot. Add the spaghetti and cook until just al dente, about 8 to 10 minutes. Reserve a small splash of the pasta water, then drain the pasta. Done when al dente.
While the pasta boils, whisk together the whole eggs, egg white, most of the pecorino, and half the black pepper in a small bowl until well combined.
Place the diced bacon in a cold 12-inch skillet and turn the heat to medium. Fry until the fat renders and the bacon is crisp, about 6 minutes. Add the minced garlic and cook for 1 minute until fragrant. Turn off the heat.
Add the hot, drained pasta to the skillet with the bacon and let it sit off the heat for 30 seconds. Pour in the egg mixture and toss quickly and constantly for 1 to 2 minutes. If the sauce looks thin, set the skillet over the lowest heat for 15 seconds at a time while tossing until the sauce coats the strands like thin cream. Add the reserved pasta water only if it tightens too much. Done when creamy coating on pasta, 160°F.
Transfer the pasta to a plate immediately. Finish with the remaining grated pecorino and the rest of the black pepper.

Nutrition

Ingredients

Instructions

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