Spaghetti Carbonara
Ingredients
The pasta
-
4
ounces
Spaghetti
-
1
cup
Reserved Pasta Water
The sauce
-
1
Egg Yolk
Egg Yolk
-
½
cup
finely grated Parmesan
-
1
tbsp
finely chopped Parsley
-
1
large pinch
Sea Salt
-
1
tsp
freshly cracked Black Pepper
-
¼
tsp
Crushed Red Pepper (optional)
The meat and aromatics
-
2
strips
thick cut Bacon
-
⅓
cup
finely sliced Shallots
The oil
Instructions
- Whisk together the egg yolk, grated parmesan, and parsley in a small bowl and set aside.
- Bring a large pot of salted water to a boil and chop the bacon into small pieces.
- Heat olive oil in a large non-stick pan over medium heat and add the bacon.
- Cook the bacon for 2-3 minutes, then stir in the shallots and cook until softened and bacon is crispy.
- Add the spaghetti to the boiling water and cook according to package directions.
- Once cooked, transfer the pasta directly into the pan with bacon and shallots, reserving pasta water.
- Reduce heat to low and slowly add the egg mixture to the pasta, stirring constantly to prevent scrambling.
- Add ¼ cup of reserved pasta water and toss until creamy, adding more pasta water as needed.
- Finish with freshly cracked black pepper and serve hot.
Nutrition Facts (estimated)
Servings
2
Calories
355
Total fat
20g
Total carbohydrates
30g
Total protein
16g
Sodium
800mg
Cholesterol
120mg
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