- 6 oz uncooked spaghetti
- 1 Tbsp unsalted butter
- 4 oz uncooked Canadian bacon, 4 slices, trimmed of fat and cut into matchsticks
- 1 medium uncooked shallot(s), finely chopped
- 2 clove(s), medium garlic clove(s), bruised
- 2/3 cup(s) regular liquid egg substitute
- 2/3 oz romano cheese, freshly grated (about 1/4 cup)
- 1 Tbsp fresh parsley, flat-leaf, finely chopped
- 1/8 tsp black pepper, freshly ground, or to taste
- Cook the spaghetti according to package directions.
- Meanwhile, melt the butter in a large nonstick skillet, then add the bacon, shallot, and garlic. Sauté until the bacon and shallot are browned and the garlic is golden, about 5 minutes, then discard the garlic. (If the spaghetti is not quite done at this point, remove the skillet from the heat.)
- Drain the spaghetti and immediately add it to the skillet; set the skillet over low heat. Add the egg substitute and cheese; toss to coat. Cook, stirring constantly, until the egg is just cooked through, about 2 minutes. Sprinkle with the parsley and pepper and serve at once. Yields 3/4 cup per serving.
Some say this Roman specialty was originally created by carbonari, or coal miners; others claim it’s called carbonara, or “charcoal-style,” because it was originally made with squid-ink pasta. Or maybe it’s those bits of freshly ground black pepper, so essential to the flavor. Timing is everything in this impromptu dish: The sauce ingredients should be ready just as the spaghetti finishes cooking; then, the hot pasta cooks the sauce as you toss it. Bruising garlic helps release its flavor. Here’s how to do it: Place a peeled clove on a cutting board and flatten it slightly with the side of a large knife.