Spaghetti Alla CarbonaraThis is another recipe that was stripped down by the Cooks Illustrated folks and made so much simpler and better it almost defies belief. I survived the lean college years on Ramen noodles and weenie water soup but this is almost as easy to make and a thousand fold more delicious. (It also is great hangover food as my former roommate Stefan will attest.)
I provide the full treatment here but as long as you keep the primary element - mixing the cheese with the egg - you can modify this sucker at will. And keep in mind you gotta move quick at the end of this when everything comes together.
Bring 4 quarts water to rolling boil.
While water is heating, heat oil in large skillet over medium heat, add bacon and cook, stirring occasionally, until lightly browned and crisp, about 8 minutes. Add wine and simmer until alcohol aroma has cooked off and wine is slightly reduced, 6 to 8 minutes. Remove from heat and cover to keep warm.
Beat eggs, cheeses, and garlic together with fork in small bowl; set aside.
When water comes to boil, add pasta and 1 tablespoon table salt; stir to separate pasta. Cook until al dente. Reserve 1/3 cup pasta cooking water and drain pasta for about 5 seconds, leaving pasta slightly wet. Transfer drained pasta to warm serving bowl (if pasta is dry, add some reserved cooking water)
Immediately pour egg mixture over hot pasta, sprinkle with 1 teaspoon sea salt flakes or .75 teaspoon table salt; toss well to combine. Pour bacon mixture over pasta, season generously with black pepper, and toss well to combine. Serve immediately.
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