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Spaghetti Carbonara is a quintessential Italian dish that has won the hearts of food lovers across the globe. Originating from the Lazio region, particularly Rome, this dish is celebrated not just for its delightful taste but also for its simplicity and quick preparation time. The traditional recipe combines just a handful of ingredients to create a rich and creamy sauce that clings to each strand of spaghetti, making it a beloved comfort food for many.

Spaghetti Carbonara

Discover the magic of Creamy Dreamy Spaghetti Carbonara, a traditional Italian dish that marries simplicity with rich flavors. Originating from Rome, this delectable pasta showcases authentic ingredients like guanciale, Pecorino Romano cheese, and fresh eggs, creating a velvety sauce that clings to each strand. Perfect for any occasion, Carbonara is easy to prepare and is sure to delight everyone at the table. Dive into this culinary journey and bring the taste of Italy to your home!
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Ingredients
  

400g spaghetti

150g pancetta or guanciale, diced

2 large eggs

100g pecorino Romano cheese, grated

50g Parmigiano Reggiano, grated

2 cloves garlic, minced

Salt, to taste

Freshly ground black pepper, to taste

Fresh parsley, chopped (for garnish)

Instructions
 

Boil the Pasta:

    In a large pot of salted water, bring to a boil and cook the spaghetti according to package instructions until al dente. Reserve 1 cup of pasta water, then drain the spaghetti.

      Cook the Guanciale:

        While the pasta cooks, heat a large skillet over medium heat. Add the diced pancetta or guanciale and cook until crispy and golden brown, about 4-5 minutes. Add the minced garlic and sauté for another minute until fragrant. Remove from heat and let cool slightly.

          Prepare the Egg Mixture:

            In a bowl, whisk together the eggs, grated pecorino Romano, and Parmigiano Reggiano. Add a generous amount of freshly ground black pepper. This will create a creamy sauce.

              Combine Pasta and Guanciale:

                Once the spaghetti is cooked and drained, immediately add it to the skillet with the guanciale (off the heat). Toss well to combine, ensuring the spaghetti picks up all the rendered fat.

                  Create the Sauce:

                    Quickly pour the egg and cheese mixture over the pasta, and toss vigorously. The residual heat from the pasta will cook the eggs gently, creating a creamy sauce. If the sauce is too thick, add a little reserved pasta water to reach your desired consistency.

                      Season:

                        Taste and season with more salt (if needed) and additional black pepper. The cheese and pancetta can be salty, so be careful not to over-salt.

                          Serve:

                            Plate the spaghetti carbonara, garnishing with freshly chopped parsley and extra grated cheese if desired. Serve immediately for the best texture and flavor.

                              Prep Time, Total Time, Servings: 15 minutes | 25 minutes | Serves 4