Skillet Carbonara Casserole
By America's Test KitchenPublished on November 14, 2011
Time
55 minutes
Yield
Serves 4 to 6
Ingredients
Before You Begin
Carbonara is defined in no small part by the peppery, sheep’s milk bite of Pecorino Romano, so don’t settle for preshredded cheese. Buy a 3-ounce wedge of Pecorino from the deli department and grate it yourself.
Instructions
- Cook bacon in large broiler-safe nonstick skillet over medium-high heat until crisp, about 5 minutes. Transfer bacon to paper towel-lined plate. Pour off fat from pan, reserving 3 tablespoons.
- Pulse bread, ¼ cup Pecorino, ½ teaspoon pepper, one-quarter of bacon, and 2 tablespoons reserved bacon fat in food processor until coarsely ground. Whisk ¾ cup water, evaporated milk, eggs, and remaining 1 cup Pecorino together in medium bowl.
- Heat remaining 1 tablespoon reserved bacon fat in now-empty skillet over medium-high heat until shimmering. Add garlic and pepper and cook until fragrant, about 30 seconds. Stir in wine and cook until reduced to ¼ cup, about 3 minutes. Stir in pasta, salt, and remaining 4 1/2 cups water and bring to boil. Reduce heat to medium and simmer covered, stirring occasionally, until most of liquid is absorbed and pasta is al dente, 15 to 20 minutes. Adjust oven rack to upper-middle position and heat broiler.
- Off heat, add egg mixture and remaining bacon to pan and toss to combine. Top with bread-crumb mixture and broil until golden brown, about 2 minutes. Let cool for 5 minutes. Serve.
Time
55 minutesYield
Serves 4 to 6Ingredients
Test Kitchen Techniques
Ingredients
Test Kitchen Techniques
Ingredients
Test Kitchen Techniques
Why This Recipe Works
We quickly discovered that the eggs in our Skillet Carbonara Casserole recipe curdled if they were cooked too long. Reducing the number of eggs and whisking in a little heavy cream took care of that problem. But the heavy cream was a little too rich. We tried milk instead, but it separated in the last few minutes of cooking. So we turned to an ingredient we've used in other casseroles: evaporated milk. It worked beautifully and never separated, but the sauce was a little thick. Adding a touch of water thinned the sauce just enough.
Before You Begin
Carbonara is defined in no small part by the peppery, sheep’s milk bite of Pecorino Romano, so don’t settle for preshredded cheese. Buy a 3-ounce wedge of Pecorino from the deli department and grate it yourself.
Instructions
- Cook bacon in large broiler-safe nonstick skillet over medium-high heat until crisp, about 5 minutes. Transfer bacon to paper towel-lined plate. Pour off fat from pan, reserving 3 tablespoons.
- Pulse bread, ¼ cup Pecorino, ½ teaspoon pepper, one-quarter of bacon, and 2 tablespoons reserved bacon fat in food processor until coarsely ground. Whisk ¾ cup water, evaporated milk, eggs, and remaining 1 cup Pecorino together in medium bowl.
- Heat remaining 1 tablespoon reserved bacon fat in now-empty skillet over medium-high heat until shimmering. Add garlic and pepper and cook until fragrant, about 30 seconds. Stir in wine and cook until reduced to ¼ cup, about 3 minutes. Stir in pasta, salt, and remaining 4 1/2 cups water and bring to boil. Reduce heat to medium and simmer covered, stirring occasionally, until most of liquid is absorbed and pasta is al dente, 15 to 20 minutes. Adjust oven rack to upper-middle position and heat broiler.
- Off heat, add egg mixture and remaining bacon to pan and toss to combine. Top with bread-crumb mixture and broil until golden brown, about 2 minutes. Let cool for 5 minutes. Serve.
Gift This Recipe
Enjoyed this dish? Let others know by sharing it as a gift recipe.
Appears In
Key Equipment
Keep Exploring
0 Comments