Café Style Pasta Carbonara
I used to use 2 whole eggs but I found it even more delicious when I added an extra egg yolk as I wanted to use a leftover yolk from when I made meringue for cakes.
In Step 6, taste and sprinkle more salt if needed to adjust the seasoning. When pouring the sauce into the pasta, the residual heat will slowly cook the eggs to a creamy texture without scrambling them. Top with black pepper to taste. Recipe by classy
Café Style Pasta Carbonara
I used to use 2 whole eggs but I found it even more delicious when I added an extra egg yolk as I wanted to use a leftover yolk from when I made meringue for cakes.
In Step 6, taste and sprinkle more salt if needed to adjust the seasoning. When pouring the sauce into the pasta, the residual heat will slowly cook the eggs to a creamy texture without scrambling them. Top with black pepper to taste. Recipe by classy
Cooking Instructions
- 1
Bring a large pot of water to boil. Add 1 teaspoon of salt and the spaghetti.
- 2
While the pasta is boiling... slice the block bacon into thin strips (or sliced bacon into bite-size pieces.)
- 3
Prepare the sauce in a mixing bowl. Whisk milk, eggs, cheese, pinch of salt and black pepper together and set aside.
- 4
Sauté the bacon in the skillet until it's browned to your liking.
- 5
Add the cooked pasta directly into the pan from the boiling pot (you don't have to drain well, as you need some of the cooking water).
- 6
Pour the egg mixture into the pasta and turn off the heat in 30 seconds. Let residual heat melt the cheese while stirring well for a minute and it's done!
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