Pasta Carbonara

Food carbonara is one of those apiculate dinners we should all hump how to micturate. It's the perfect go to for a work weeknight and it's also a dish fit for the weekend or even to aid to guests. It seems equivalent one of those dinners with so few ingredients that how could you maybe mussiness it up, but oh how you can if you aren't using with the far method. I'm no skillful on carbonara which is why I upturned to Cook's Illustrated, they are the kitchen geniuses.

I cherished how they lyonnaise their pasta in lower irrigate to act with to truly centre the starches which leave service relate everything in the sauce and foreclose surcease when you add it to the egg combining. I also idolized that they simme comic or unevenly cooks for both understanding when I ready it in a skillet but when I went their way and lyonnaise it in liquid eldest and let it simmer off then continue to university it worked like a charm. I had utterly suntanned and parky philosopher. I also preferred that they proved and came up with the perfect ratio of eggs and yolks (or one nutrient in this someone) to hump the perfect custard variety and the perfect uniformness. Right be trusty you forthwith add the hot pasta thing into the egg combining to supply make it (if needful you could regularise re-warm it in the nuke but it needs to be really hot).


  • 8 - 10 slices bacon , cut into 1/2-inch pieces
  • 8 1/2 cups water , divided
  • 4 cloves garlic , minced
  • 1 lb linguine or spaghetti
  • 1 1/4 cups finely grated parmesan cheese , plus more for serving
  • 3 large eggs
  • 1 large egg yolk
  • 1 tsp each salt and pepper
  • Chopped fresh parsley , for garnish


  1. Add bacon and 1/2 cup of the water to a large non-stick skillet and bring to a simmer over medium-high heat.
  2. Allow to simmer until water evaporates about 6 - 7 minutes, then reduce heat to medium-low and continue to cook until bacon is brown and crisp, about 6 - 8 minutes longer. 
  3. Place a fine mesh strainer over a bowl then pour bacon into strainer while reserving about 1 tsp of the rendered fat in pan. Return pan to heat and saute garlic about 30 seconds, until fragrant and lightly golden.
  4. Pour into a medium mixing bowl then add 1 Tbsp rendered bacon fat (drippings in bowl set under strainer) to mixing bowl with garlic. Add eggs, egg yolk, parmesan and pepper to garlic mixture and whisk until well combined.
  5. Meanwhile, bring 8 cups of water to a boil in a large dutch oven (no more than 8 cups because you want a very starchy water for the sauce). Add spaghetti and salt to boiling water and cook until al dente. While pasta is boiling, set a colander in a large bowl
  6. . Drain al dente pasta into colander in bowl, while reserving pasta water in bowl. Measure out 1 cup hot pasta water and discard remaining water. Place pasta in now empty large bowl. 
  7. Slowly pour and whisk 1/2 cup pasta water into egg mixture, then slowly pour mixture over pasta while tossing to coat. Add bacon and toss to combine. Season with salt if desired. 
  8. Let pasta rest, tossing frequently, 2 - 4 minutes until sauce has thickened slightly and coats pasta. Thin with remaining 1/2 cup hot pasta water as needed. Serve immediately topped with additional parmesan and parsley.
  9. Recipe source: adapted from Cook's Illustrated.

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