Spaghetti Carbonara

7
Total Time
27 min
Prep
12 min
Cook
15 min
Serves
4
Difficulty
Easy
This is a great-tasting dish, even with egg substitute and Canadian-style bacon replacing the usual whole eggs and pancetta (Italian-style unsmoked bacon).

Ingredients

uncooked spaghetti

6 oz

unsalted butter

1 Tbsp

uncooked Canadian bacon

4 oz, 4 slices, trimmed of fat and cut into matchsticks

uncooked shallot(s)

1 medium, finely chopped

garlic clove(s)

2 medium clove(s), bruised

regular liquid egg substitute

cup(s)

romano cheese

oz, freshly grated (about 1/4 cup)

fresh parsley

1 Tbsp, flat-leaf, finely chopped

black pepper

tsp, freshly ground, or to taste

Instructions

  1. Cook the spaghetti according to package directions.
  2. 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.)
  3. 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.

Notes

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created by carbonari, or coal miners; others claim it’s called carbonara, or “charcoal-style,” because it was originally made with squid-ink pasta.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.

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