The Italians call pasta made with egg sauce “carbonara.” It takes a well-trained eye, an incredibly hot pot, and a bit of patience to ensure the egg cooks correctly. Here’s a version that’s easier, faster, and just as tasty.
Reference: Mark Bittman on NYtimes.com
Prep Time: 5 minutes
Cook Time: 15 minutes
1/2 pound thin spaghetti
6 tablespoons olive oil
2 large cloves garlic, lightly smashed and peeled
Salt and pepper to taste
Handful of grated Parmesan or pecorino cheese (optional)
- Bring a pot of salted water to boil and then add the spaghetti to the pot.
- Combine the garlic and 4 tablespoons of the oil in a small skillet over medium-low heat. Cook the garlic, pressing it into the oil occasionally to release its flavor; it should barely color on both sides.
- Remove the garlic and add the remaining oil.
- Fry the eggs gently in the oil until the whites are just about set and the yolks are still quite runny.
- Drain the spaghetti and toss it with the eggs, breaking up the whites as you do. (The eggs will finish cooking in the heat of the spaghetti.)
- Season to taste with salt and pepper and serve hot with a sprinkling of cheese, if desired.
If you’re interested in more easy and healthy Italian food recipes, check out the recipes on the website of the organization called Building Healthy, Inclusive Communities through the National Center on Health, Physical Activity, and Disability (NCHPAD).