Foolproof Spaghetti Carbonara

americastestkitchen.com

Tay

8slices bacon, cut into ½-inch pieces

½cup water

3 garlic cloves, minced

2 ½ounces Pecorino Romano, grated (1 ¼ cups)

3large eggs, plus 1 large yolk

1teaspoon pepper

1pound spaghetti

1teaspoon salt

InstructionsSERVES 4

* NOTE FROM THE TEST KITCHEN It’s important to work quickly in steps 2 and 3. The heat from the cooking water and the hot spaghetti will “cook” the sauce only if used immediately. Warming the mixing and serving bowls helps the sauce stay creamy. Use a high-quality bacon for this dish; our favorites are Farmland Hickory Smoked Bacon and Vande Rose Farms Artisan Dry Cured Bacon, Applewood Smoked. note: NOTE FROM THE TEST KITCHEN It’s important to work quickly in steps 2 and 3. The heat from the cooking water and the hot spaghetti will “cook” the sauce only if used immediately. Warming the mixing and serving bowls helps the sauce stay creamy. Use a high-quality bacon for this dish; our favorites are Farmland Hickory Smoked Bacon and Vande Rose Farms Artisan Dry Cured Bacon, Applewood Smoked.

Directions at americastestkitchen.com

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