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Traditional Pasta Carbonara
The essence of a "traditional" carbonara is the mix of raw eggs (cooked by the pasta they
coat), cheese melted into the sauce, and bacon, with some garlic added for a tangy contrast.
Over the years, we've tried dozens of recipes built upon this simple theme. None came
close to this one from the Cook's Illustrated folks .
| 1/4 c. olive oil |
1/2 pound bacon, diced in 1/4 inch squares |
| 1/2 c. dry white wine |
3 eggs |
| 3/4 c. finely grated Parmesan |
1/4 c. finely grated Pecorino Romano |
| 3 large cloves garlic, minced |
1 pound spaghetti (or other thin pasta) |
| 1 T. salt |
freshly ground black pepper |
- Put a heatproof serving bowl an oven set to 200o. Put 4 quarts of water
in a large pot over high heat.
- Heat the oil in a large skillet over medium heat. Add the diced bacon and cook until
crisp (about 8 minutes). Add the wine and simmer until the wine is slightly reduced (6-8
minutes). Remove from the heat and cover.
- Beat together the eggs, cheese, and garlic. Set aside.
- When the water comes to a boil, add the pasta and salt. Cook to al dente.
Drain the pasta quickly and transfer it to the heated serving bowl.
- Working quickly, pour the egg mixture over the pasta and toss to coat.
Pour the bacon mixture over the pasta, season with black pepper, and toss again.
Serve immediately.
6-8 servings
Source: The America's Test Kitchen Cookbook
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