Foolproof Spaghetti Carbonara

Serves 4

    Step 1

  1. Bring bacon and water to a simmer in a 10-inch nonstick skillet over medium heat; cook until water evaporates and bacon begins to sizzle, about 8 minutes.
  2. Reduce heat to medium-low and continue to cook until the fat renders and bacon browns, 5 to 8 minutes longer.
  3. Add garlic and cook, stirring constantly, until fragrant, about 30 seconds.
  4. Strain bacon mixture through a fine mesh strainer set in a bowl.
  5. Set aside bacon mixture.
  6. Measure out 1 tablespoon fat and place in a medium bowl.
  7. Whisk Pecorino, eggs and yolk, and pepper into fat until combined.

    8. Step 2

  8. Meanwhile, bring 2 quarts water to a boil in a Dutch oven.
  9. Set colander in a large bowl.
  10. Add spaghetti and salt to the pot; cook, stirring frequently, until al dente.
  11. Drain spaghetti in colander set in the bowl, reserving cooking water.
  12. Pour 1 cup cooking water into liquid measuring cup and discard remainder.
  13. Return spaghetti to the now-empty bowl.

    14. Step 3

  14. Slowly whisk 1/2 cup reserved cooking water into the Pecorino mixture.
  15. Gradually pour the Pecorino mixture over the spaghetti, tossing to coat.
  16. Add bacon mixture and toss to combine.
  17. 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.
  18. Serve immediately.

The Editors at America's Test Kitchen. The Complete America's Test Kitchen TV Show Cookbook. Page 316-317. United States of America: Penguin Random House 2016.