Recipe of Spaghetti Carbonara

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 Here's a detailed recipe for Spaghetti Carbonara:


Ingredients:

  • 400g spaghetti
  • 150g pancetta or guanciale, diced
  • 4 large eggs
  • 100g Pecorino Romano cheese, grated
  • 50g Parmesan cheese, grated
  • Freshly ground black pepper
  • Salt (for pasta water)
  • Olive oil (optional, for cooking)

Instructions:

Prepare the Pasta:

Bring a large pot of salted water to a boil. Add the spaghetti and cook according to package instructions until al dente.


Cook the Pancetta/Guanciale:

While the pasta is cooking, heat a large skillet over medium heat. Add the diced pancetta or guanciale to the skillet and cook until it's crispy and golden brown, stirring occasionally. This usually takes about 5-7 minutes. If the pancetta/guanciale renders too much fat, you can drain some of it, but keep some in the pan for flavor.

Prepare the Sauce:

In a bowl, whisk together the eggs, Pecorino Romano cheese, and Parmesan cheese until well combined.

Combine Everything:

Once the pasta is cooked, reserve about a cup of pasta cooking water, then drain the spaghetti and immediately add it to the skillet with the pancetta/guanciale. Toss the pasta in the rendered fat for about a minute over low heat, coating it well.

Add the Egg Mixture:

Remove the skillet from heat (very important to prevent the eggs from scrambling). Quickly pour the egg and cheese mixture over the pasta while tossing continuously to coat the strands evenly. The heat from the pasta will cook the eggs gently, creating a creamy sauce.

Adjust Consistency:


If the pasta seems too dry, add a bit of the reserved pasta cooking water gradually until you reach the desired creamy consistency.

Season and Serve:

Season with freshly ground black pepper to taste. Taste and adjust salt if necessary (though the pancetta/guanciale and cheeses are usually salty enough).

Serve Immediately:

Serve the spaghetti carbonara immediately while it's still hot and creamy. Garnish with additional grated cheese and black pepper if desired.

Tips:

  • Quality Ingredients: Use high-quality eggs, cheeses (Pecorino Romano and Parmesan), and pancetta/guanciale for the best flavor.

  • Timing is Key: Ensure the pasta is hot when you add the egg mixture to properly cook the eggs without scrambling them.

  • Consistency: The sauce should be creamy and coat the pasta evenly. Adjust with pasta cooking water as needed.

  • Serve Quickly: Spaghetti carbonara is best served immediately after preparation to enjoy its creamy texture.

Enjoy your homemade Spaghetti Carbonara!

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