Spaghetti Alla Carbonara

Ingredients

1⁄4 cup extra-virgin olive oil
8 slices bacon, halved lengthwise and cut into 1⁄4-inch pieces
1⁄2 cup dry white wine
3 large eggs
1-1⁄2 ounces Parmesan cheese, grated (3⁄4 cup)
1⁄4 cup finely grated Pecorino Romano cheese
2 garlic cloves, minced
1 pound spaghetti
Salt and pepper

Instructions

Adjust oven rack to lower-middle position, set large heatproof serving bowl on rack, and heat oven to 200 degrees.
Heat oil in 12-inch skillet over medium heat until shimmering. Add bacon and cook until crisp, about 8 minutes. Stir in wine, bring to simmer, and cook until alcohol aroma has cooked off and wine is slightly reduced, 6 to 8 minutes. Remove from heat and cover to keep warm. Beat eggs, Parmesan, Pecorino, and garlic together with fork in bowl; set aside.
Meanwhile, bring 4 quarts water to boil in large pot. Add pasta and 1 tablespoon salt and cook, stirring often, until al dente. Reserve 1⁄3 cup cooking water, then drain pasta and transfer it to warmed serving bowl. Immediately pour bacon and egg mixture over hot pasta and toss to combine. Add reserved cooking water as needed to adjust consistency. Season with salt and pepper to taste and serve immediately.

Spaghetti Alla Carbonara

Ingredients

Instructions

Tags

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