12 ounces center cut bacon, cut into small pieces
1/2 cup water
3 cloves garlic, minced
2 1/2 ounces Parmesan cheese, grated
3 large eggs, plus 1 large yolk
1 teaspoon pepper
1 pound spaghetti or other pasta
1 teaspoon salt
1. Bring bacon and water to simmer in large skillet over medium heat; cook until water evaporates and bacon begins to sizzle, about 8 minutes. Reduce heat to medium-low and continue to cook until fat renders and bacon browns, 5 to 8 minutes longer. Add garlic and cook, stirring constantly, until fragrant, about 30 seconds. Strain bacon mixture through mesh strainer set in bowl. Set aside bacon mixture. Measure out 1 tablespoon fat and place in medium bowl. Whisk Parmesan, eggs and yolk, and pepper into fat until combined.
2. Meanwhile, bring 2 quarts water to boil in Dutch oven. Set colander in large bowl. Add spaghetti and salt to pot; cook, stirring frequently, until al dente. Drain spaghetti in colander set in bowl, reserving cooking water. Pour 1 cup cooking water into liquid measuring cup and discard remainder. Return spaghetti to now-empty bowl.
3. Slowly whisk 1/2 cup reserved cooking water into Parmesan mixture. Gradually pour Parmesan mixture over spaghetti, tossing to coat. Add bacon mixture and toss to combine. Let spaghetti rest, tossing frequently, until sauce has thickened slightly and coats spaghetti, 2 to 4 minutes, adjusting consistency with remaining reserved cooking water if needed. Serve immediately.
This recipe is from Cook’s Illustrated 2013. Yet another recipe in my search for the perfect carbonara. While this is a pretty foolproof recipe, it was certainly not my perfect carbonara. Still super tasty, but not the creamy, rich, delicious dish I’m searching for.