Foolproof Spaghetti Carbonara

Recipe courtesy Key Ingredient Serves 4

  • 8 slices bacon, cut into 1/2-inch pieces

  • 1/2 cup water

  • 3 cloves garlic, minced

  • 2 1/2 ounces Pecorino Romano cheese, grated (1 1/4 cups)

  • 3 large eggs, PLUS

  • 1 large yolk

  • 1 teaspoon pepper

  • 1 pound spaghetti

  • 1 teaspoon salt

  • Bring bacon and water to simmer in 10-inch nonstick skillet over medium heat; cook until water evaporates and bacon begins to sizzle, about 8 minutes. Reduce heat to medium-low and continue to cook until fat renders and bacon browns, 5 to 8 minutes longer. Add garlic and cook, stirring constantly, until fragrant, about 30 seconds.

  • Strain bacon mixture through fine-mesh strainer set in bowl. Set aside bacon mixture.

  • Measure out 1 tablespoon fat and place in medium bowl. Whisk Pecorino, eggs and yolk, and pepper into fat until combined.

  • Meanwhile, bring 2 quarts water to boil in Dutch oven. Set colander in large bowl. Add spaghetti and salt to pot; cook, stirring frequently, until al dente.

  • Drain spaghetti in colander set in bowl, reserving cooking water. Pour 1 cup cooking water into liquid measuring cup and discard remainder. Return spaghetti to now-empty bowl.

  • Slowly whisk 1/2 cup reserved cooking water into Pecorino mixture. Gradually pour Pecorino mixture over spaghetti, tossing to coat.

  • Add bacon mixture and toss to combine. Let spaghetti rest, tossing frequently, until sauce has thickened slightly and coats spaghetti, 2 to 4 minutes, adjusting consistency with remaining reserved cooking water if needed. Serve immediately.

Prep time:20 min

Cook time:17 minutes



Keywords: eggs,pasta,bacon,main dish


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