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Spaghetti Carbonara is not just a meal; it’s a culinary experience steeped in tradition and authenticity. Originating from the Lazio region of Italy, this classic dish has captivated taste buds around the world with its rich flavors and creamy texture. At its core, Carbonara is a simple pasta dish that beautifully marries a few key ingredients: spaghetti, guanciale, eggs, cheese, and black pepper. However, the magic lies in mastering the technique to create a dish that embodies the essence of Italian cooking.

Best-Ever Spaghetti Carbonara – Authentic & Creamy!

Discover the art of crafting the perfect Spaghetti Carbonara, a beloved Italian classic that combines simplicity with rich flavors. This dish showcases the beauty of high-quality ingredients like guanciale, Pecorino Romano cheese, and freshly cracked black pepper. Learn essential techniques for cooking spaghetti to the right texture and creating a creamy sauce from eggs that will elevate your pasta experience. Join us on a culinary journey through Italy and impress your loved ones with authentic Carbonara.
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Ingredients
  

400g spaghetti

150g guanciale (or pancetta), diced

4 large egg yolks

1 whole large egg

100g Pecorino Romano cheese, finely grated

50g Parmigiano-Reggiano cheese, finely grated

Freshly cracked black pepper, to taste

Salt, for pasta water

Fresh parsley, chopped (optional, for garnish)

Instructions
 

Cook the Spaghetti: In a large pot, bring water to a boil and add a generous pinch of salt. Cook the spaghetti according to package instructions until al dente. Reserve about 1 cup of the pasta water before draining.

    Prepare the Guanciale: While the pasta is cooking, heat a large pan over medium heat. Add the diced guanciale and cook until it becomes crispy and golden, releasing its flavorful fat (about 5-7 minutes). Remove from heat.

      Mix the Egg Mixture: In a bowl, whisk together the egg yolks, whole egg, Pecorino Romano, and Parmigiano-Reggiano until well combined. Season generously with freshly cracked black pepper.

        Combine Pasta with Guanciale: Once the spaghetti is cooked and drained, add it directly to the pan with the guanciale (remove the pan from the heat to prevent scrambling the eggs). Toss gently to ensure each strand is coated with the rendered fat.

          Create the Creamy Sauce: Immediately pour the egg and cheese mixture over the hot spaghetti, quickly tossing to combine. The residual heat will cook the eggs, creating a creamy, luscious sauce. If the mixture appears too thick, gradually add reserved pasta water, a few tablespoons at a time, until you reach your desired creaminess.

            Serve: Plate the spaghetti carbonara, adding extra grated Pecorino Romano and a sprinkle of freshly cracked black pepper on top. Garnish with chopped parsley if desired. Serve immediately and enjoy your authentic, creamy carbonara!

              Prep Time: 15 minutes | Total Time: 30 minutes | Servings: 4