Spaghetti Carbonara Without Bacon
Though this certainly isn't the traditional Roman version of this dish, this meatless version of carbonara uses classic techniques to make a delicious sauce that will turn out perfect every time!
Ingredients
- 1 egg
- 2 egg yolks
- 100 g (1 cup) pecorino romano cheese finely grated
- 500 g (1 lb) spaghetti
- 4 cloves garlic crushed
Instructions
- In a large bowl, whisk together the egg, yolks and cheese. Set aside
- Bring a large pot of heavily salted water to a rolling boil. Add the pasta, stir and cook for 2 minutes less than the package suggests. Do not drain pasta water.
- While the pasta is cooking, add the garlic cloves and 2 tbsp of olive oil to a cold skillet, set over medium heat and gently cook until the oil is shimmering and the garlic is toasted, golden and tender, about 3-5 minutes. Using tongs, add the pasta to the skillet and toss to coat in the oil.
- Whisking constantly, slowly ladle in about 120ml (1/2 cup) of pasta cooking water into the bowl with the egg and cheese mixture, being careful not to work too quickly so as not to curdle the eggs.
- Turn off the heat of the skillet and pour over the tempered egg and cheese mixture. Using the residual heat of the pan, toss the pasta using tongs until the sauce is thickened and evenly coats the pasta, about 2-3 minutes longer. Add more pasta water as needed to loosen the sauce.
- Season liberally with freshly ground black pepper and salt to taste. Serve immediately with more grated pecorino if desired.
Video
Nutrition
Calories: 610kcal | Carbohydrates: 96g | Protein: 27g | Fat: 12g | Saturated Fat: 6g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Trans Fat: 0.01g | Cholesterol: 164mg | Sodium: 328mg | Potassium: 337mg | Fiber: 4g | Sugar: 4g | Vitamin A: 293IU | Vitamin C: 1mg | Calcium: 315mg | Iron: 2mg
Disclaimer: Nutritional information is automatically generated and provided as guidance only. Accuracy is not guaranteed.
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