Spaghetti alla Carbonara
cooking.nytimes.com
Claimed by Jeff Smith
Serves 4 · 2 of 6 items checked · 5 aisles
Produce
Meat & Poultry
- Checked by Jeff Smith
Dairy & Eggs
Pantry / Durable
Spices & Seasoning
- Checked by Jeff Smith
Recipe by Jeff Smith
Spaghetti tossed with bacon, egg, and Parmesan off the heat so the sauce turns creamy, not scrambled.
By Jeff Smith
Carbonara is a dish of technique, not ingredients, and Smith taught it as a lesson in controlling heat. The eggs and cheese are tossed with the hot pasta off the flame so they thicken into a sauce instead of setting into scramble.
The dish
2 of 6 items checked
cooking.nytimes.com
Claimed by Jeff Smith
Serves 4 · 2 of 6 items checked · 5 aisles
Cook the spaghetti in salted water until al dente, then drain it, reserving a little cooking water.
While it cooks, fry the bacon until crisp and lightly crush the garlic into the fat.
Beat the eggs with the Parmesan and plenty of black pepper in a large warm bowl.
Add the drained pasta and bacon to the egg mixture off the heat and toss hard, adding a splash of cooking water to loosen the sauce. Serve immediately.
Adapted from The Frugal Gourmet. View a published recipe at NYT Cooking (opens in a new tab)
Home cooking in a small kitchen · New York, New York