Monday, April 6, 2015
Michael Symon's Spaghetti Carbonara
1 lb dried spaghetti
3 T olive oil
1/2 lb bacon, cut into small pieces
4 large eggs, separated
1 t pepper
1/4 c parsley, chopped
1 c grated Parmesan cheese
Cook the pasta in well salted water until al dente, reserving 1/4 c of the pasta water.
In a skillet, cook the bacon until crisp. Deglaze the pan with the reserved pasta water, then remove the pan from the heat.
Whisk the egg whites until they start to get foamy. Add in the pepper, salt, parsley, olive oil, and Parmesan. Mix this slowly with the bacon, whisking the entire time.
Add in the cooked pasta, pour the egg yolks over, then salt to taste. Serve :).