Spaghetti Carbonara Americas Test Kitchen Recipes

SPAGHETTI CARBONARA

Steps:

• Bring a large pot of salted water to a boil. Add the pasta and cook as the label directs. Reserve 1/4 cup cooking water, then drain the pasta.
• Meanwhile, cook the bacon in a large skillet over medium heat, stirring occasionally, until crisp, about 8 minutes. Add the spaghetti and reserved pasta cooking water to the skillet and toss to combine.
• Add the eggs, parmesan, 1/2 teaspoon salt and 1 1/2 teaspoons pepper; toss to coat. Cook, tossing continuously to avoid scrambling the eggs, until the sauce is creamy, about 1 minute. Stir in the parsley. Serve topped with more parmesan.

SPAGHETTI CARBONARA (AMERICA'S TEST KITCHEN)

Steps:

• 1. Bring bacon and water to simmer in 10 in non-stick skillet over medium heat. Cook until water evaporates and bacon begins to sizzle. (5-8 min) 2. Add garlic and cook, stirring constantly for 30 seconds. 3. Strain though fine-mesh strainer to bowl. Set aside solids and reserve liquid. 4. Measure out 1 tbs fat water to separate bowl and whisk in cheese, all eggs, and pepper. 5. Bring 2 quarts water to bowl and add spaghetti and salt. Stir frequently until al dente. Drain, RESERVING 1 CUP COOKING WATER. 6. Whisk 1/2 cup cooking water into Pecorino mixture and gradually pour over spaghetti, tossing to coat. Add reserve bacon solids. Let rest, tossing frequently until slightly thickened (2-4 min). Adjust consistency with reserved cooking water if needed. Serve immediately.