Name: Classic 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 into 1/4-inch pieces; 8 large egg whites; 2 1/2 tbsp grated parmesan cheese; 3/4 tsp black pepper; 1 tbsp salt; 8 1/2 cups water

Instructions

Prep 15 min · Cook 5 min

Bring the water and salt to a boil in a large pot. Add the spaghetti and cook until al dente, about 9 to 11 minutes. Taste a noodle 1 minute before the time is up to ensure it is seasoned and firm.
While the pasta cooks, whisk the egg whites, parmesan, and half the black pepper in a small bowl. In a cold 12-inch skillet, add the bacon and turn the heat to medium. Cook until the fat renders and the bacon is crispy, about 6 minutes. Turn off the heat.
Just before draining the pasta, scoop out 1/4 cup of the hot pasta cooking water. Whisk 2 tablespoons of this hot water into the egg white mixture to temper the eggs. Drain the pasta.
Let the drained pasta sit for 1 minute to cool slightly, then add it to the skillet with the bacon. Pour the tempered egg mixture over the pasta. Toss constantly with tongs for 1 to 2 minutes until the sauce thickens and coats the noodles. If the sauce is too thick, add the remaining pasta water a spoonful at a time. If it is too thin, place the skillet over very low heat for 15 seconds while tossing. Done when sauce is thick and glossy, 165°F.

Nutrition

Ingredients

Instructions

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