I think carbonara can be intimidating because you have to make sure the eggs don't scramble by slowly bringing them up to temperature to make a sauce. Note: a traditional carbonara will have cheese whisked into the eggs, but I didn't have any, so we're going without! That's what OneIfByFooding is all about - adapting and making it work for you.
- 1/4 c. spaghetti
- 2-3 slices of bacon, preferably thick-cut, cut into lardons (1/4-in.-1/2 in. pieces)
- 2 scallions, sliced
- 2 eggs, beaten
- olive oil
Heat a small amount of olive oil in a pan. Add the bacon and let it render until it starts to crisp. Remove the bacon from the pan and set aside.
Bring a small pot of water to a boil and season with salt. Add the pasta and cook to package instructions. When the pasta is almost cooked, slowly ladle some of the hot water into the eggs. Whisk vigorously as you slowly add the water. The idea is to slowly raise the temperature of the eggs without scrambling them.
Once the eggs are fairly warm, season the eggs vigorously with black pepper. Drain the pasta and toss it with the bacon and egg mixture. It will make a creamy sauce. Top with the scallions.