Egg Whites Make The Perfect Spaghetti Sauce
You've heard of Alfredo, Bolognese and marinara sauces, but have you ever had a sauce that has neither cream nor tomatoes in it? Who knew all you needed was a little cheese, some bacon grease and egg whites to make a wonderfully rich pasta sauce?
Spaghetti is one of those wonderful pasta dishes that everyone loves. It doesn't matter if you're six or 60, there's just something about a warm bowl of pasta that makes people stand up and beg for more. I thought I'd had all the different sauces out there from pesto, to marinara, to Alfredo, but it turns out there was at least one I'd never heard of, let alone tried.
Mario Batali talked about a spaghetti dish on The Chew that he makes when he's feeling homesick for Italy. He said it was easy, delicious and a true Italian classic. It's Spaghetti alla Carbonbara and what intrigued me about the dish was that not a single tomato or ounce or cream was used to create the sauce. Batali only used bacon grease, Parmesan cheese and a few egg whites. I didn't think the dish was going to be very tasty because if there's one thing I love about spaghetti, it's the thick sauces that always accompany a good pasta. But I couldn't have been more wrong. The sauce was easy, light and oh, so good.
Spaghetti alla carbonara