Spaghetti Carbonera

Yummy! This makes a LOT, so be prepared for leftovers. Note to self: Try adding spinach?

Yield: 4 servings
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  • 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


  1. 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.

  2. 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.

  3. 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.

  4. Slowly mix 1/2 cup cooking water into egg/cheese mixture. Pour over spaghetti, tossing to coat.

  5. Add bacon mixture and peas and toss. Let rest, tossing occasionally, 2-4 minutes until sauce thickens, thinning with remaining cooking water as needed.
August 2013

This recipe is a personal recipe added by Oddity123 and has not been tested or endorsed by MyRecipes.

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