Café Style Pasta Carbonara

Café Style Pasta Carbonara

Make easy café-style carbonara spaghetti in just a few minutes! Finishing the dish using residual heat prevents the eggs from scrambling. The sauce is lump-free and creamy!

Ingredients: 2 servings

2 servings
1 teaspoon
as much as you like
150 ml
1 egg white and 2 egg yolks
Easy melting cheese (I used shredded cheese for pizzas)
50 ml in a measuring cup
A pinch
To taste (as much as you wish)


1. Bring a large pot of water to boil. Add 1 teaspoon of salt and the spaghetti.
2. While the pasta is boiling... slice the block bacon into thin strips (or sliced bacon into bite-size pieces.)
3. Prepare the sauce in a mixing bowl. Whisk milk, eggs, cheese, pinch of salt and black pepper together and set aside.
4. Sauté the bacon in the skillet until it's browned to your liking.
5. Add the cooked pasta directly into the pan from the boiling pot (you don't have to drain well, as you need some of the cooking water).
6. Pour the egg mixture into the pasta and turn off the heat in 30 seconds. Let residual heat melt the cheese while stirring well for a minute and it's done!

Story Behind this Recipe

I used to use 2 whole eggs but I found it even more delicious when I added an extra egg yolk as I wanted to use a leftover yolk from when I made meringue for cakes.