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Creamy Carbonara

From

December/January 2006

Creamy Carbonara

We developed an easy Creamy Carbonara recipe that cooks up velvety smooth and is assertively flavored. First, we tempered the garlic’s forceful flavor by cooking it briefly in rendered bacon fat. To cut the cream’s richness, we used white wine that had been reduced and concentrated to half its volume. To prevent curdling when adding hot ingredients to the egg mixture, we worked quickly and whisked the mixture constantly. Finally, thoroughly seasoning the pasta water gave us an all around great-tasting Creamy Carbonara.

Serves 4 to 6

Although we call for spaghetti in this recipe, you can substitute any long thin pasta, such as linguine or fettuccine. Parmesan cheese can be substituted for the Pecorino Romano, though the sauce will not be as creamy or as flavorful. To avoid curdling the eggs, be sure to whisk constantly when adding the hot ingredients to the egg mixture. If you like your food extra-peppery, increase the pepper to 1 1/2 teaspoons.

Ingredients

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