Description
A creamy tomato carbonara made without alcohol, bacon, or ham. This pasta dish uses eggs and cheese for a rich sauce.
Ingredients
Scale
- 2 large eggs
- 1/2 cup grated Parmesan cheese
- 2 tablespoons olive oil
- 3 cloves garlic, minced
- 1 can (14 oz) crushed tomatoes
- 8 oz spaghetti
- Salt and black pepper to taste
- Fresh basil for garnish (optional)
Instructions
- Bring a large pot of salted water to a boil. Cook spaghetti according to package directions until al dente. Reserve 1 cup of pasta water before draining.
- In a bowl, whisk eggs and Parmesan cheese together. Set aside.
- Heat olive oil in a large skillet over medium heat. Add garlic and cook for 1 minute until fragrant.
- Add crushed tomatoes to the skillet. Simmer for 5 minutes, stirring occasionally.
- Remove skillet from heat. Let cool for 2 minutes.
- Quickly pour egg and cheese mixture into the tomato sauce, stirring vigorously to prevent scrambling.
- Add the drained spaghetti to the skillet. Toss to coat, adding reserved pasta water a little at a time until sauce reaches desired consistency.
- Season with salt and pepper. Serve immediately with fresh basil if desired.
Notes
- Use fresh pasta if available for better texture.
- Do not let the sauce get too hot before adding eggs to avoid curdling.
- Add extra Parmesan for a stronger cheese flavor.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Italian
Nutrition
- Serving Size: 1 serving (1/4 of recipe)
- Calories: 380
- Sugar: 8 g
- Sodium: 480 mg
- Fat: 16 g
- Saturated Fat: 6 g
- Unsaturated Fat: 9 g
- Trans Fat: 0 g
- Carbohydrates: 46 g
- Fiber: 4 g
- Protein: 16 g
- Cholesterol: 95 mg