Italian Carbonara

Separate the egg whites from the yolks. Season the yolks with black pepper, whisk them well, stir in half of the Parmesan cheese, and mix to combine.

Slice the meat into small, bite-sized pieces.

Cook the pasta in salted boiling water until al dente—about a minute less than the package instructions suggest.

Add the meat to a skillet, turning the heat on only once the pasta is already cooking. Sauté over medium heat without adding any oil until nicely browned and crispy.

Splash a bit of the starchy pasta cooking water into the skillet, add the drained pasta, and toss briefly. Then, pour in the egg yolk mixture and stir vigorously over the heat for 30 seconds.

Take the pan off the heat, keeping it moving until the sauce clings to every strand of pasta in a glossy coat.