Ingredients
8 slices bacon
½ cup water
3 cloves garlic
2½ ounces Pecorino Romano
4 large eggs
1 teaspoon pepper
1 teaspoon table salt
1 pound spaghetti
½ cup water
3 cloves garlic
2½ ounces Pecorino Romano
4 large eggs
1 teaspoon pepper
1 teaspoon table salt
1 pound spaghetti
Instructions
- Cut the bacon into ½-inch pieces.
- Press the garlic through a garlic press or peel and mince it.
- Grate the Pecorino Romano, you should end up with about 1¼ cups of grated cheese.
- Break the eggs into a bowl, discarding the white of one of the eggs.
- In a skillet over medium heat, bring the bacon and water to a simmer.
- Cook until the water has evaporated, 5 to 10 minutes, then reduce the heat to medium low.
- Cook with occasional stirring until the fat has rendered from the bacon, 5 to 10 minutes.
- Add the garlic and stir, cooking until fragrant, about 30 seconds.
- With a fine mesh strainer set over a bowl, strain the bacon; set aside the bacon.
- Put 1 tablespoon of bacon fat in a medium bowl and whisk in the Pecorino Romano, eggs, and pepper.
- In a Dutch oven or large sauce pan, bring 8 cups of water to boil.
- Add the spaghetti and salt and cook until al dente.
- Drain the spaghetti in a colander set in a large bowl.
- Set aside 1 cup of the cooking water, discard the rest, and add the spaghetti to the warm bowl. (You can use the leftover cooking water to warm the serving bowls.)
- Slowly whisk ½ cup of the cooking water into the cheese mixture.
- Pour the cheese mixture over the spaghetti and toss to coat the pasta.
- Add the bacon mixture and toss to combine.
- Let the spaghetti rest for a few minutes, with frequent tossing, until the sauce has thickened. If it is too thick, add some of the reserved cooking liquid.
- Serve immediately.
Assemble ingredients (clockwise): spaghetti, 3 eggs plus one yolk, water, black pepper, table salt, pressed garlic, grated Pecorino Romano, chopped bacon. |
Cook bacon with water until evaporated, continue until fat is rendered, add garlic and cook until fragrant. |
Strain the fat from the bacon and move one tablespoon of fat to a bowl. |
Whisk the Pecorino, eggs, and pepper into the bacon fat. |
Cook the pasta in two quarts water until al dente and strain, reserving the liquid. |
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