Non Traditional Spaghetti Carbonara W/O Egg

READY IN: 40mins


  • 1lbspaghetti, cooked
  • 2teaspoonsoil
  • 12 lbbacon, cut into lardons
  • 14 cupolive oil or 1/4cupvegetable oil
  • 12 cuppecorino romano cheese
  • 1cup pasta cooking water

  • Cook the pasta per package instructions, make sure that the water is well seasoned (salt) before cooking the pasta. When finished keep 1 cup of the (starchy) cooking water.
  • Cut the bacon into lardons.
  • In a large skillet over Med-high heat add 2 teaspoons of oil and the cut bacon.Cook until the bacon is just crispy.
  • Remove the bacon from the pan to cool and drain, remove the rendered bacon fat from the pan, leaving 2 tablespoons for cooking later.
  • To the skillet add the 1/4 cup oil to the remaining rendered fat and turn down the heat to medium.Let the oils heat for 2 minutes over medium heat.
  • Add the cooked drained pasta to the skillet with the oil.Continuously stir while adding the cooking water to the pasta2 oz at a time for 30-40 seconds before adding the next 2 oz.Check the pasta when you have added about 1/2 cup of cooking water.A stable sauce should be forming. Add more water if needed.
  • Add the cheese and stir for another 30-40 seconds.Taste the pasta and add salt and pepper as needed.
  • Either stir in the bacon, or use it as a topping for the pasta.
  • Plate the dish and top with a little bit more pecorino romano cheese.
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