Ingredients: |
Ingredients: 1/4 c. extra virgin olive oil
1/2 lb. bacon (6-8 slices), slices halved lengthwise, then cut crosswise into 1/4 in. pieces
1/2 c. dry white wine
3 large eggs
2 oz. Parmesan cheese, finely grated (3/4 c.)
3/4 oz. Pecorino Romano cheese, finely grated (about 1/4 c.)
3 small cloves garlic, pressed through garlic press or minced
1 lb. spaghetti
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Directions: |
Directions:1. Adjust oven rack to lower-middle position, set large heat-proof serving bowl on rack, and heat oven to 200º. Bring 4 qt. water to a rolling boil in a large Dutch oven or stock pot.
2. While water is heating, heat the oil in a large skillet over medium heat until shimmering but not smoking. Add bacon and cook, stirring occasionally, until lightly browned and crisp, about 8 min. Add wine and simmer until alcohol aroma has cooked off and wine is slightly reduced, 6-8 min. Remove from heat and cover to keep warm. Beat the eggs, cheeses, and garlic together with fork in a small bowl; set aside.
3. When water comes a boil, add pasta and 1 tbsp. salt; stir to separate pasta. Cook until al dente; reserve 1/3 c. pasta cooking water and drain pasta for about 5 sec. leaving pasta slightly wet. Transfer the drained pasta to warm serving bowl; if pasta is dry, add some reserved cooking water and toss to moisten. Immediately pour eggs mixture over hot pasta, sprinkle with 1 tsp. sea salt flakes or 3/4 tsp. table salt; toss well to combine. Pour bacon mixture over pasta, season with black pepper, and toss well to combine. Serve immediately. |
This recipe for Spaghetti alla Carbonara is from