Café Style Pasta Carbonara

Name: Café Style Pasta Carbonara
Yield: 2 servings
Cuisine: American
Ingredients: 2 servings Spaghetti; 1 tsp Salt; 1 as much (to taste) Bacon; 150 ml Milk; 1 egg white and 2 egg yolks Eggs; 50 ml Easy melting cheese (I used shredded cheese for pizzas); 1 pinch Salt; 1 Pepper

cookpad.japan @cookpad_jp

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

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.

cookpad.japan @cookpad_jp

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.

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Ingredients

2 servings

2servings Spaghetti
1 tspSalt
1as much (to taste) Bacon
150 mlMilk
1egg white and 2 egg yolks Eggs
50 mlEasy melting cheese (I used shredded cheese for pizzas)
1 pinchSalt
1Pepper

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Steps

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!