- 1 pound(s) spaghetti
- 2 quart(s) water
- 10 slice(s) bacon cut into 1/2" pieces
- 1/2 cup(s) water
- 6 clove(s) garlic minced
- 1 1/4 cup(s) romano cheese grated (=2 1/2 oz)
- 3 whole(s) egg substitute
- 1 egg yolk
- 1 teaspoon(s) pepper
- 2 teaspoon(s) salt
- 1 cup(s) peas cooked
- Simmer bacon pieces in 1/2 cup water in a large nonstick skillet. Cook until water evaporates and bacon starts to sizzle, about 8 min. Reduce heat and coon 5-8 min longer until bacon browns. Add garlic and cook until fragrant, about 30 seconds.
- Strain bacon mixture into a bowl and set aside. Remove 1 tablespoon of bacon fat to a medium bowl. Whisk Romano, eggs and yolk and pepper into the bacon fat until combined.
- Meanwhile, boil spaghetti and salt in 2 quarts of water (not more!). Cook until al dente, stirring frequently. Set colander in large bowl to drain spaghetti. Set aside 1 cup cooking water and discard the rest. Add spaghetti to empty but still warm bowl.
- Slowly mix 1/2 cup cooking water into egg/cheese mixture. Pour over spaghetti, tossing to coat.
- Add bacon mixture and peas and toss. Let rest, tossing occasionally, 2-4 minutes until sauce thickens, thinning with remaining cooking water as needed.
This recipe is a personal recipe added by Oddity123 and has not been tested or endorsed by MyRecipes.
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Spaghetti Carbonera Recipe at a Glance
- COURSE: Main Dishes