Spaghetti Carbonara
Ingredients
The pasta
-
1
pound
spaghetti
-
¾
cup
reserved pasta water
-
1
tablespoon
kosher salt
The sauce
-
1
tablespoon
extra virgin olive oil
-
6
ounces
sliced bacon
-
1
tablespoon
black pepper
-
6
large
eggs
-
½
cup
grated pecorino romano cheese
Instructions
- Cook the spaghetti in salted water until al dente and reserve some pasta water.
- In a separate pan, heat olive oil and cook the bacon until browned.
- Separate the egg yolks and whites, whisk the whites, and mix with cheese.
- Add reserved pasta water to the bacon and bring to a simmer, then remove from heat.
- Combine hot pasta with the bacon mixture and quickly stir in the egg and cheese mixture.
- Serve in bowls, adding an egg yolk to the center of each portion.
Nutrition Facts (estimated)
Servings
6
Calories
535
Total fat
22g
Total carbohydrates
58g
Total protein
23g
Sodium
373mg
Cholesterol
238mg
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