Spaghetti Carbonara Without Bacon
25 minServes 4
Creamy Roman pasta with garlic-infused olive oil and a silky egg-cheese sauce, no meat required.
| 1 egg | Whisk egg, yolks & cheese | Temper egg mixture with pasta water, whisking | Pour tempered eggs into skillet, toss 2–3 min | Season with black pepper & salt, serve |
| 2 egg yolks | ||||
| 100 g pecorino romano cheese, finely grated | ||||
| 500 g spaghetti | Boil salted water, cook pasta 2 min under | Add pasta to skillet, toss to coat | ||
| 4 cloves garlic, crushed | Toast garlic in oil over medium-low, 3–5 min | |||
| 2 tbsp olive oil |
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