Spaghetti alla Carbonara
from the all-knowing always perfect Bible of cooking - America's Test Kitchen's New Best Recipes. this recipe is delicious, but not at all good for you :)
|
1/4 cup extra virgin olive oil
8 ounces bacon (about 8 slices), halved lengthwise and then cut into 1/4" pieces 1/2 cup dry white wine 3 large eggs 1 3/4 oz (3/4 cup) grated Parmesan 1/2 oz (1/4 cup) grated Pecorino Romano 3 small garlic cloves, pressed through a garlic press 1 pound spaghetti salt pepper chopped parsley to taste |
1. Adjust oven rack to middle position. Set a large heat proof bowl on the rack and heat oven to 200 degrees.
2. Bring 4 quarts water to a rolling boil. 3. As the water is heating, prepare the bacon. Heat olive oil in a skillet over medium heat. Add the bacon and cook, stirring occasionally, until lightly browned and crisp, about 8 minutes. Add the wine and simmer until the alcohol aroma has cooked off and the wine is slightly reduced, another 6 to 8 minutes. Remove from heat and cover to keep warm. 4. Beat eggs together. Stir in the cheeses and garlic and set aside. 5. When water is boiling, add 1 tablespoon salt and the spaghetti. Cook until al dente. Reserve 1/3 cup of the pasta water. Drain the pasta for about 5 seconds, leaving it slightly wet. Transfer to the warmed bowl and add some of the reserved cooking liquid to moisten if necessary. Immediately pour the egg mixture over the pasta and toss well to combine. Pour the bacon mixture over the pasta and toss to combine. 6. Serve sprinkled generously with chopped parsley. Serve 4 to 6 |
Notes:
Keeping the pasta wet is key to getting the egg mixture to be smooth and cling to the pasta nicely. Add a little more water than you think should be in the pasta just to be sure. The sauce will thicken a bit with time.
Keeping the pasta wet is key to getting the egg mixture to be smooth and cling to the pasta nicely. Add a little more water than you think should be in the pasta just to be sure. The sauce will thicken a bit with time.