Foolproof Spaghetti Carbonara
"Most carbonara pastas are so rich that it’s hard to eat a whole bowlful. We lightened the usual recipe by dismissing additions like cream and butter, cutting any oil, and including only a tablespoon of the rendered bacon fat. Having done so, we had to find other ways to make our sauce smooth… read more..."
INGREDIENTS
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Serves 4
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It’s important to work quickly in steps 2 and 3. The heat from the cooking water and the hot spaghetti will “cook” the sauce only if used immediately. Warming the mixing and serving bowls helps the sauce stay creamy. Use a high-quality bacon fo
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INGREDIENTS:
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8 slices bacon, cut into 1/2-inch pieces
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1/2 cup water
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3 garlic cloves, minced
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2 1/2 ounces Pecorino Romano, grated (1 1/4 cups)
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3 large eggs plus 1 large yolk
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1 teaspoon pepper
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1 pound spaghetti
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1 teaspoon salt
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