Spaghetti Carbonara

Prep Time
12 min
Cook Time
15 min
Recipe Details
  • 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) 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
  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.
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created by carbonari, or coal miners; others claim it’s called carbonara, or “charcoal-style,” because it was originally made with squid-ink pasta.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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