Spaghetti Alla Carbonara
This 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.
Ingredients
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. |
more: Italian Cuisine | pastas
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