When I make carbonara, I always get into a tizz about what to do with the leftover egg whites, and often I have too many in the freezer, always some sat in the fridge and meringues I just don't know what to do with. So this recipe is perfect for when you want to make custom carbonara but definitely don't need the waste. The egg whites are turned into mock 'bacon' using smoked paprika, while the yolks are mixed with tahini to create the smooth, creamy, luxurious coating.


Serves: 4
Prep: 14 mins
Cook: 15 mins

  • 300g spaghetti
  • 3 tablespoons olive oil
  • 4 medium eggs, separated
  • 2 teaspoons smoked paprika
  • 1/2 teaspoon salt
  • 150g frozen peas

For the sauce

  • 3 tablespoons tahini
  • 1 teaspoon ground black pepper


  1. Start by cooking the pasta as per the instructions on the packet.
  2. Pour the oil into a pan and heat to a high heat. In a bowl, mix the egg whites with the paprika and salt and whisk really well.
  3. Keep the heat up on the pan and add the egg white mix in. Whisk and cook till the mixture is scrambled. Let it then sit on the base on a high heat for 3 seconds - we want it to catch just a little to enhance the smoky flavour. Stir and break up.
  4. Before draining the pasta, add the frozen peas and cooke for just a minute. Drain the pasta, reserving a few ladles of that startchy water.
  5. Add the drained pasta to the egg pieces and stir through on a medium heat. Lower the heat.
  6. Mix the egg yolk and tahini. Don't worry if it seizes, the pasta water will help to loosen it again. Add to the spaghetti and mix through.
  7. Add a ladle of that startchy water and mix till you have a creamy sauce that has coated the spaghetti. Enjoy hot, and if you fancy some cheese, sprinkle with a little of that cheesy goodness along with the ground black pepper.

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