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.
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