High Protein Spaghetti Carbonara
Directions
- 1Cook 130g of diced short cut bacon until crispy.
- 2Cook 130g of diced short cut bacon until crispy.
- 3Cook 130g of diced short cut bacon until crispy.
- 4Cook 160g of spaghetti.
- 5Cook 160g of spaghetti.
- 6Cook 160g of spaghetti.
- 7In a bowl, mix 1 whole egg, 1 egg yolk, 40g of grated Parmigiano Reggiano and a dash of ground black pepper until a paste is formed.
- 8In a bowl, mix 1 whole egg, 1 egg yolk, 40g of grated Parmigiano Reggiano and a dash of ground black pepper until a paste is formed.
- 9In a bowl, mix 1 whole egg, 1 egg yolk, 40g of grated Parmigiano Reggiano and a dash of ground black pepper until a paste is formed.
- 10Take the pan with the cooked spaghetti off the heat and add the egg paste.
- 11Take the pan with the cooked spaghetti off the heat and add the egg paste.
- 12Take the pan with the cooked spaghetti off the heat and add the egg paste.
- 13Add half of the bacon and a bit of pasta water to the spaghetti and stir until creamy.
- 14Add half of the bacon and a bit of pasta water to the spaghetti and stir until creamy.
- 15Add half of the bacon and a bit of pasta water to the spaghetti and stir until creamy.
- 16Add leftover sauce, bacon, cheese and pepper on top.
- 17Add leftover sauce, bacon, cheese and pepper on top.
- 18Add leftover sauce, bacon, cheese and pepper on top.
Ingredients
- 130 g diced short cut bacon
- 130 g diced short cut bacon
- 130 g diced short cut bacon
- 160 g spaghetti
- 160 g spaghetti
- 160 g spaghetti
- 1 whole egg
- 1 whole egg
- 1 whole egg
- 1 egg yolk
- 1 egg yolk
- 1 egg yolk
- 40 g Parmigiano Reggiano
- 40 g Parmigiano Reggiano
- 40 g Parmigiano Reggiano
- 0 ground black pepper
- 0 ground black pepper
- 0 ground black pepper
Equipment
frying panpotbowlwhisk