Name: Pasta carbonara
Prep time: 15 min
Cook time: 5 min
Total time: 20 min
Yield: 1 serving
Ingredients: 1.5 oz spaghetti; 0.5 oz bacon, diced; 3 oz low salt turkey breast, diced small; 1 large egg; 3 large egg whites; 2 tbsp pecorino romano cheese, finely grated; 3/4 tsp black pepper, freshly cracked; 1/2 tsp salt; 7 1/4 cups water

Ingredients

9 items

1½ oz spaghetti
½ oz bacon, diced
3 oz low salt turkey breast, diced small
1 large egg
3 large egg whites
2 tbsp pecorino romano cheese, finely grated
3/4 tsp black pepper, freshly cracked
1/2 tsp salt
7 1/4 cups water

Instructions

Prep 15 min · Cook 5 min

Bring water and salt to a boil in a large pot. Add the spaghetti and cook until al dente, about 8 to 10 minutes. Scoop out 1/4 cup of the pasta water, then drain the pasta.
While the pasta cooks, whisk the whole egg, egg whites, half the grated cheese, and half the black pepper in a small bowl. Stir in 1 tablespoon of the reserved hot pasta water to temper the mixture.
Place the bacon in a 12-inch skillet over medium heat. Cook until the fat has rendered and the bacon is crisp, about 5 minutes. Add the diced turkey and cook until warmed through and slightly browned, about 2 minutes.
Add the hot drained pasta to the skillet with the bacon and turkey. Pour the egg mixture over the pasta. Return the pan to the lowest heat and stir constantly for 1 to 2 minutes, adding more pasta water a tablespoon at a time, until the sauce thickens and glossily coats the spaghetti with no clear liquid pooling. Done when sauce is creamy and thickened, 160°F.
Move the pasta to a warm bowl immediately. Top with the remaining pecorino and black pepper.

Nutrition

Ingredients

Instructions

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