Spaghetti Carbonara

Dive into the delicious world of Spaghetti Carbonara with this easy cooking guide! Learn how to create a creamy, authentic dish using simple ingredients like pancetta, eggs, and Parmesan. Discover tips for perfecting the texture, explore tasty variations, and uncover the rich history behind this Italian classic. Ready to impress family and friends? Click through for the full recipe and transform your kitchen into an Italian trattoria!

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Ingredients

400g spaghetti

200g pancetta or guanciale, diced

3 large eggs

100g grated Parmesan cheese

2 cloves garlic, minced

Freshly ground black pepper to taste

Salt, to taste

2 tablespoons olive oil

Fresh parsley, chopped for garnish

Instructions

Begin by cooking the spaghetti according to package instructions in a large pot of salted boiling water until al dente. Reserve about 1 cup of pasta water, then drain the spaghetti.

In a large skillet, heat the olive oil over medium heat. Add the diced pancetta or guanciale and sauté for about 4-5 minutes or until crispy. Stir in the minced garlic and cook for an additional 1 minute, ensuring it doesn't burn.

In a mixing bowl, whisk together the eggs, grated Parmesan cheese, and a generous pinch of black pepper until well combined. This mixture will help create the creamy sauce.

Once the spaghetti is drained, immediately add it to the skillet with the pancetta and garlic. Toss to ensure even coating.

Remove the skillet from heat and quickly pour the egg and cheese mixture over the spaghetti, tossing vigorously to combine. The residual heat from the pasta will cook the eggs, creating a creamy sauce. If necessary, add small amounts of reserved pasta water to achieve desired creaminess.

Taste and adjust seasoning with salt and more black pepper if desired.

Serve immediately, garnished with fresh parsley and more Parmesan cheese on top.

Prep Time: 10 mins | Total Time: 25 mins | Servings: 4