A simple carnivore take on classic carbonara using egg white noodles, crispy pancetta, eggs, and Pecorino Romano. No cream needed.
Ingredients
- 2 packages egg white noodles
- 4 oz pancetta, diced
- 2 whole eggs
- 3 egg yolks
- 150 g Pecorino Romano, finely grated
Instructions
- Prepare the noodles
Drain the egg white noodles and pat them dry. Set aside. - Cook the pancetta
Add the diced pancetta to a large skillet over medium heat. Cook until browned and crispy and the fat has rendered. - Make the carbonara sauce
Remove 3 tablespoons of the rendered pancetta fat from the skillet. In a bowl, whisk together the 2 whole eggs, 3 egg yolks, grated Pecorino Romano, and reserved pancetta fat until well combined. - Add the noodles
Add the egg white noodles directly to the skillet with the pancetta. Toss over low heat until the noodles are hot and coated in the rendered fat. - Add the sauce
Remove the skillet from the heat. Pour the egg and cheese mixture over the hot noodles. Toss continuously until the eggs and Pecorino create a thick, creamy sauce that coats the noodles. The residual heat from the pan and noodles will gently cook the eggs without scrambling them. - Serve
Plate immediately and finish with additional freshly grated Pecorino Romano, if desired.
Tip: Once you add the egg mixture, keep the skillet off direct heat. If the sauce gets too hot, the eggs will scramble instead of creating the creamy carbonara texture.
