Classic Roman Spaghetti alla Carbonara with Extra Protein
From the foundersAlexander Eriksson·Founder & CEO
Traditional Roman carbonara made with egg yolks, aged cheese and crispy bacon, with extra-high protein and perfect creaminess.
Ingredients
2 servings
- 140 gSpaghetti (wholewheat if you like)
- 280 gBacon
- 4 stEgg yolks
- 2 stWhole eggs
- 60 gPecorino Romano (or aged Parmesan)
- 2 tskBlack pepper
- 250 gMushrooms
How to make it
- 1
Bring plenty of lightly salted water to the boil in a saucepan and cook the spaghetti al dente.
- 2
Gently toast the freshly crushed black pepper in a dry frying pan until fragrant. Remove the pepper.
- 3
Fry the bacon until crisp in the same pan over medium heat. Add the sliced mushrooms towards the end and fry them in the bacon fat until nicely coloured.
- 4
Whisk the egg yolks, whole eggs and finely grated cheeses together in a bowl until smooth. Stir in half the toasted black pepper.
- 5
When the pasta is ready, reserve 2 dl of the starchy pasta water before draining.
- 6
Toss the hot pasta straight into the pan with the bacon and mushrooms (take the pan completely off the heat).
- 7
Pour in the egg and cheese mixture along with 1 dl of the pasta water, stirring constantly and quickly so the eggs emulsify into a creamy sauce without scrambling.
- 8
Add more pasta water as needed until the sauce is silky and coats the pasta completely. Top with the rest of the black pepper and serve immediately.
Kitchen tips
- Always take the pan off the hob before adding the egg mixture to stop it turning into scrambled egg.
- The starch in the pasta water is the key to a creamy emulsion without needing cream.
AI-generated content. Always verify ingredients and allergen information yourself.
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