America’s Test Kitchen
Serves 4

3 large eggs
1 ½ ounces Parmesan cheese, grated (¾ cup)
½ ounce Pecorino Romano cheese, grated (¼ cup)
3 garlic cloves, minced
8 ounces bacon (8 slices), chopped fine
½ cup dry white wine
salt
1 pound long pasta (e.g. spaghetti, linguine, fettuccine)
pepper

Bring a large pot of salted water to a boil for pasta and cook until al dente.

Meanwhile, whisk the eggs, cheeses, and garlic together and set aside.

Cook the bacon in a 12-inch skillet of medium heat until the bacon is crisp, about 8 minutes. Add the wine and simmer until it is reduced, about 5 minutes. Remove from the heat and cover.

Reserve ½ cup of the pasta cooking water then drain the pasta, leaving it slightly wet. Put the drained pasta back into the still warm pot and immediately pour the egg and bacon mixtures over the pasta and toss to coat. The mixture should be added and tossed quickly to prevent the egg in the sauce from scrambling. Season with salt and pepper to taste. Add the reserved pasta cooking water as needed to loosen the sauce and serve.