FOOLPROOF SPAGHETTI CARBONARA

FOOLPROOF SPAGHETTI CARBONARA image

Yield 4 servings

Number Of Ingredients 8

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8 slices bacon, cut into !/2-inch pieces
1/2 cup water
3 garlic cloves, minced
2 1/2 ounces Pecorino Romano, grated (I 'A cups)
3 large eggs plus I large yolk
I teaspoon pepper
I pound spaghetti
I teaspoon salt

Steps:

1. Bring bacon and water to simmer in 10-inch nonstick skillet over medium heat; cook until water evaporates and bacon begins to sizzle, about 8 min¬utes. Reduce heat to medium-low and continue to cook until fat renders and bacon browns, 5 to 8 min-utes longer. Add garlic and cook, stirring constantly, until fragrant, about 30 seconds. Strain bacon mix¬ture through fine-mesh strainer set in bowl. Set aside bacon mixture. Measure out 1 tablespoon fat and place in medium bowl. Whisk Pecorino, 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 spa-ghetti 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 Pecorino mixture. Gradually pour Pecorino mixture over spaghetti, tossing to coat. Add bacon mixture and toss to combine. Let spaghetti rest, toss¬ing frequently, until sauce has thickened slightly and coats spaghetti, 2 to 4 minutes, adjusting consistency with remaining reserved cooking water if needed. Serve immediately.