Spaghetti Alla Carbonara

Name: Spaghetti Alla Carbonara
Yield: Serves 4 to 6
Cuisine: Europe, Italian
Ingredients: 1/4 cup, extra-virgin olive oil; 1/2 pound, bacon (6 to 8 slices), slices halved length-wise, then cut crosswise into 1/4-inch pieces; 1/2 cup, dry white wine; 3 , large eggs; 2 ounces, Parmesan cheese, finely grated (3/4 cup); 3/4 ounces, Pecorino Romano, finely grated (about 1/4 cup); 3 small, garlic cloves, pressed through garlic press or minced to paste; 1 pound, spaghetti

Main Courses
Europe
Italian
Pasta, Grains, Rice & Beans
Meat
Pasta
Pork
Weeknight

Appears in Cook's Illustrated September/October 2001, America's Test Kitchen TV

Restaurant carbonara is often an unctuous, congealed mass of cheese, eggs, and bacon. We set out to rediscover the beauty in the beast.

SERVES 4 to 6

TIME 45 minutes

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