Give the classic Italian dish a local twist! The soft, creamy texture of salted eggs goes perfectly with the carbonara sauce. Serve this pasta dish to your dinner table in 30 minutes!
Salted Egg Carbonara
Give the classic Italian dish a local twist! The soft, creamy texture of salted eggs goes perfectly with the sauce.
Ingredients
Salted Egg Carbonara
- Salt for cooking pasta
- 300 Grams spaghetti noodles
- 2 tablespoons olive oil
- 1/2 Cup bacon sliced into strips, plus more for topping
- 4 cloves Garlic minced
- 2 Salted Egg (itlog na maalat) peeled and chopped finely, plus more for topping
- 2 large Egg
- 1 Cup parmesan cheese plus more for topping
- black pepper to taste
Instructions
- Bring a pot of salted water to a boil. Cook noodles according to package directions. Drain pasta but reserve 1/2 cup of the pasta water for the sauce.
- Meanwhile, heat olive oil in a frying pan or wok. Add bacon; sauté for 3 minutes or until bacon is crisp and fat is rendered. Add garlic and salted eggs; cook for a few minutes.
- Add hot pasta into the pan; toss for a few minutes until pasta is covered with the rendered fat.
- Beat eggs and parmesan cheese in a mixing bowl. Remove pan from heat and pour in egg-cheese mixture; mix. Make sure eggs don’t scramble. Add reserved pasta water to the sauce if you want a thinner consistency.
- Serve with cracked black pepper and sprinkle with extra bacon, salted eggs, and parmesan cheese.
TIP: Make sure to prepare the sauce while cooking the pasta. This ensures the pasta will be ready—and still hot!—when it’s time to add the egg-cheese mixture. The heat from the pasta will cook the raw eggs.
Tried this recipe?Let us know how it was!
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