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.
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...