SPAGHETTI ALA CARBONARA

l/4 cup olive oil
l/2 lb. bacon (6 to 8 slices) sliced halved lengthwise then cut crosswise into l/4″ pieces
l/2 cup dry white wine
3 large eggs
3/4 cup finely grated parmesan
l/4 cup finely grated romano pecorino
3 small cloves garlic minced or pressed
l lb. spaghetti
s&p
Adjust oven rack to lower middle position, set heatproof serving bowl on rack and heat at 200. Bring 4 qts. water to boil in large pot. While water is heating heat oil in large skillet over med heat until shimmering but not smoking. Add bacon and cook stirring occasionally until lightly browned and crisp, about 8 mins. Add wine and simmer until alcohol aroma has cooked out and wine is slightly reduced, 6 to 8 mins. Remoive from heat and cover to keep warm. Beat eggs, cheeses and garlic together with fork in small bowl; set aside. When water comes to boil add pasta and l tbsps. table salt; stir to separate pasta. Cook until al dents; reserve l/3 cup pasta cooking water and drain pasta for about 5 seconds, leaving pasta slightly wet. Transfer drained pasta to warm serving bowl; when pasta appears dry add some reserved (if not when) cooking water and toss to moisten. Immediately pour egg mixture over hot pasta, sprinkle with 3/4 tsp. table salt; toss well to combine. Pour bacon mixture over pasta, season generously with pepper and toss well to combine. Serve immediately.
jServes 4 to 6 America’s test kitchen