Carbonara... but Not Quite

Name: Carbonara... but Not Quite
Yield: Serves 4 servings
Ingredients: 10.5 oz spaghetti (300 grams); 1 cup grated Parmesan cheese (100 grams); 5.3 oz smoked bacon, diced (150 grams); 5 eggs, yolks only; Salt and black pepper

Nico Acquaviva @cook_nicoacquaviva

Martina Franca

I hope the carbonara purists will forgive me, but I made and shared this dish during quarantine, making do with what I had on hand. The result was still pretty good.

Nico Acquaviva @cook_nicoacquaviva

Martina Franca

I hope the carbonara purists will forgive me, but I made and shared this dish during quarantine, making do with what I had on hand. The result was still pretty good.

Saved

Ingredients

Serves 4 servings

10.5 ozspaghetti (300 grams)
1 cupgrated Parmesan cheese (100 grams)
5.3 ozsmoked bacon, diced (150 grams)
5eggs, yolks only
Salt and black pepper

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Steps

1

Dice the bacon and cook it in a nonstick skillet over medium heat until crispy, without adding any extra fat. Remove the bacon and set it aside, keeping the skillet for later use.
2

Place the egg yolks in a bowl and beat them with a fork along with a generous amount of black pepper.
3

Cook the spaghetti in plenty of salted boiling water. Once cooked, transfer the spaghetti to the skillet you used for the bacon. Mix vigorously, adding a few tablespoons of the pasta cooking water. Then add the Parmesan cheese, continuing to mix well.
4

Add the egg yolks while stirring constantly. A creamy sauce will form and coat the spaghetti. Serve on a warm plate, sprinkle with the crispy bacon, and add extra cheese and black pepper to taste.