Runny Yolk Carbonara
Runny Yolk Carbonara
Get this quick and easy pasta recipe by Debbie Wong from Kitchen Quickies.
  • Difficulty Level Easy
  • Technique Frying
  • Preparation Time 10 minutes
  • Cooking Time 20 minutes
  • Yield 1 serving
  • 2 slices Bacon (Beef, Turkey or Pork)
  • 2 Eggs
  • 80 grams Spaghetti
  • ¼ cup frozen Peas
  • ¼ cup Parmesan cheese
  • 1 clove Garlic
  • 1 tablespoon Olive oil
  • Salt
  • Black pepper
  1. Bring pot of water to a boil
  2. Heat olive oil in pan
  3. Slice your bacon into tiny pieces.
  4. Add to pan and fry in oil until crispy
  5. Crack 1 egg into bowl. For the second egg, separate the egg white and egg yolk. Add egg white into the bowl with the first egg and set the second yolk aside
  6. Add parmesan cheese, salt and black pepper to the egg mixture, beat to combine
  7. Salt pasta water, and cook pasta till al dente
  8. When pasta has 1 minute left, add 1 handful of frozen peas to water
  9. Drain pasta and peas together and add to bacon in pan
  10. Toss on heat for 3 minutes
  11. Turn off the heat, add egg mixture, and stir to create sauce
  12. Serve on plate
  13. Make a small indentation in centre of pasta and carefully place the remaining egg yolk in the “well”
  14. Top with more cheese and pepper

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