Creamy Carbonara

Name: Creamy Carbonara
Yield: Serves 4 to 6
Cuisine: Europe, Italian
Ingredients: 3 , large eggs; 1 cup, grated Pecorino Romano cheese; 2 tablespoons, heavy cream; 1/2 pound, thick-cut bacon, cut into 1/2-inch pieces; 3 cloves, garlic, minced; 1 teaspoon, ground black pepper; 1/2 cup, white wine; 1 tablespoon, table salt; 1 pound, spaghetti

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Appears in Cook's Country December/January 2006

Main Courses

Europe

Italian

Pasta, Grains, Rice & Beans

Eggs & Dairy

Pasta

Cheese

At its best, pasta carbonara is a velvety smooth blend of eggs, cream, cheese, bacon, and pepper. We wanted to make a pasta carbonara as good as that served in Rome

SERVES4 to 6

WHY THIS RECIPE WORKS

We developed an easy Creamy Carbonara recipe that cooks up velvety smooth and is assertively flavored. First, we tempered the garlic’s forceful flavor by cooking it briefly in rendered bacon fat. To cut the cream’s richness, we used white w...

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