Foolproof Spaghetti Carbonara
131 comments
By Celeste Rogers
Appears in Cook's Illustrated March/April 2013, America's Test Kitchen TV
An overload of fat makes a smooth, stable sauce for this classic Roman pasta. But could we dial back the fat and still have a velvety consistency?
has video
WHY THIS RECIPE WORKS
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...
