At its best, pasta carbonara is a velvety smooth blend of eggs, cream, cheese, bacon, and pepper. We wanted to make a pasta carbonara as good as that served in Rome
Why This Recipe Works
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.
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