Spaghetti Alla Carbonara

Name: Spaghetti Alla Carbonara
Yield: Serves 4 to 6
Cuisine: Italian
Ingredients: 1/4 cup, extra-virgin olive oil; 1/2 pound, bacon (6 to 8 slices), slices halved length-wise, then cut crosswise into 1/4-inch pieces; 1/2 cup, dry white wine; 3 , large eggs; 2 ounces, Parmesan cheese, finely grated (3/4 cup); 3/4 ounces, Pecorino Romano, finely grated (about 1/4 cup); 3 small, garlic cloves, pressed through garlic press or minced to paste; 1 pound, spaghetti

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Appears in Cook's Illustrated September/October 2001, America's Test Kitchen TV

Restaurant carbonara is often an unctuous, congealed mass of cheese, eggs, and bacon. We set out to rediscover the beauty in the beast.

SERVES4 to 6

TIME45 minutes

has video

WHY THIS RECIPE WORKS

We wanted a spaghetti alla carbonara recipe that would produce al dente spaghetti with a velveteen sauce punctuated by bits of bacon and a trace of garlic. We determined that three whole eggs gave our carbonara recipe superior texture and r...

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