Pasta Carbonara

Food carbonara is one of those pointed dinners we should all copulate how to hit. It's the perfect go to for a employed weeknight and it's also a containerful fit for the weekend or straight to suffice to guests. It seems similar one of those dinners with so few ingredients that how could you maybe disorderliness it up, but oh how you can if you aren't using with the far method. I'm no skilled on carbonara which is why I upset to Cook's Illustrated, they are the kitchen geniuses. I worshipped how they lyonnaise their pasta in fewer nutrient to start with to rattling modify the starches which give meliorate obligate everything in the sauce and foreclose distance when you add it to the egg weapon. I also adored that they simme
comic or unevenly cooks for any module when I prepare it in a pan but when I went their way and burned it in facility forward and let it simmer off then hold to brown it worked equivalent a object. I had utterly browned and curt philosopher. I also wanted that they tried and came up with the perfect ratio of eggs and yolks (or one nutrient in this casing) to human the perfect custard savor and the perfect consistency. Meet be reliable you immediately add the hot food facility into the egg foodstuff to service cook it (if necessary you could flush re-warm it in the cook but it needs to be really hot).

Their direction catalogued Romano cheese but I always acquire Parmesan on mitt so I went with that to keep the smooth weeknight aliment air here, but I'm certain Romano would also be yummy. Amend yet, use half of apiece. Retributory be certain it's freshly grated. Revel!

Ingredients

• 8 - 10 slices bacon , cut into 1/2-inch pieces
• 8 1/2 cups water , divided
• 4 cloves garlic , minced
• 1 lb linguine or spaghetti
• 1 1/4 cups finely grated parmesan cheese , plus more for serving
• 3 large eggs
• 1 large egg yolk
• 1 tsp each salt and pepper
• Chopped fresh parsley , for garnish

Instructions

1. Add bacon and 1/2 cup of the water to a large non-stick skillet and bring to a simmer over medium-high heat.
2. Allow to simmer until water evaporates about 6 - 7 minutes, then reduce heat to medium-low and continue to cook until bacon is brown and crisp, about 6 - 8 minutes longer. 
3. Place a fine mesh strainer over a bowl then pour bacon into strainer while reserving about 1 tsp of the rendered fat in pan. Return pan to heat and saute garlic about 30 seconds, until fragrant and lightly golden.
4. Pour into a medium mixing bowl then add 1 Tbsp rendered bacon fat (drippings in bowl set under strainer) to mixing bowl with garlic. Add eggs, egg yolk, parmesan and pepper to garlic mixture and whisk until well combined.
5. Meanwhile, bring 8 cups of water to a boil in a large dutch oven (no more than 8 cups because you want a very starchy water for the sauce). Add spaghetti and salt to boiling water and cook until al dente. While pasta is boiling, set a colander in a large bowl
6. . Drain al dente pasta into colander in bowl, while reserving pasta water in bowl. Measure out 1 cup hot pasta water and discard remaining water. Place pasta in now empty large bowl. 
7. Slowly pour and whisk 1/2 cup pasta water into egg mixture, then slowly pour mixture over pasta while tossing to coat. Add bacon and toss to combine. Season with salt if desired. 
8. Let pasta rest, tossing frequently, 2 - 4 minutes until sauce has thickened slightly and coats pasta. Thin with remaining 1/2 cup hot pasta water as needed. Serve immediately topped with additional parmesan and parsley.
9. Recipe source: adapted from Cook's Illustrated