SPAGHETTI ALLA CARBONARA
3 large eggs
1 1/2oz grated parm cheese (about 3/4 C)
1/4 C grated pecorina romano cheese
3 garlic cloves, minced
1 pound bacon, chopped fine
1/2 C chicken broth
1 pound spaghetti
Adjust oven rack to the lowest position and place a large oven safe serving bowl on the rack. Heat the oven to 200 degrees. Bring 4 quarts of water to a boul in a large pot for the spaghetti.
Meanwhile, whisk eggs, cheeses and garlic together and set aside.
Cook bacon over medium heat. Cook until crisp. Add the broth and simmer until it is slightly reduced, about 5 minutes. Remove from heat and cover.
When the water is boiling, stir in pound of spaghetti and salt. Cook until al dente.
Reserve 1/2 C of the pasta water and drain the spaghetti, leaving it slightly wet. Remove the warm bowl from the oven and add the spaghetti. Immediately pour the egg and bacon mixtures over the spaghetti and toss to coat. Season with salt and pepper to taste. Add the reserved pasta cooking water as needed to loosen the sauce before serving. Top with green onions (optional)
Divine...this was absolutely divine.