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Spaghetti Carbonara (Italy)

Cooking Time: 20 minutes


Spaghetti Carbonara is a traditional Italian pasta dish with origins in the Lazio region, particularly Rome. It’s celebrated for its simplicity and bold flavors, made with just a handful of ingredients that create a luxurious and creamy sauce without the use of cream.

Ingredients (Serves 4)

  • 400g (14 oz) spaghetti

  • 150g (5 oz) pancetta or guanciale (cut into small cubes)

  • 2 large eggs

  • 2 large egg yolks

  • 50g (1/2 cup) Pecorino Romano cheese (finely grated)

  • 50g (1/2 cup) Parmesan cheese (finely grated)

  • 2 tbsp olive oil (optional, if guanciale lacks fat)

  • Freshly ground black pepper (to taste)

  • Salt (for pasta water)

Instructions

Cook the Pasta

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

  • Reserve 1 cup of pasta water before draining.


Prepare the Sauce

  • In a medium bowl, whisk together the eggs, egg yolks, Pecorino Romano, Parmesan, and a generous pinch of black pepper until smooth. Set aside.


Cook the Pancetta/Guanciale

  • Heat a large pan over medium heat. Add the pancetta or guanciale and cook until crispy, about 5–7 minutes. (If needed, add a little olive oil to help render the fat.)


Combine Pasta and Sauce

  • Lower the heat and add the drained spaghetti to the pan with the pancetta. Toss to coat in the rendered fat.

  • Remove the pan from heat and quickly pour the egg and cheese mixture over the pasta, tossing continuously to create a creamy sauce. If the sauce is too thick, add a splash of the reserved pasta water.


Season and Serve

  • Adjust the seasoning with more black pepper to taste. Divide the carbonara among plates or bowls and sprinkle with extra cheese if desired.

2件のコメント

5つ星のうち0と評価されています。
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Serena Wulf
2024年12月12日
5つ星のうち5と評価されています。

Loved the taste. Thanks for the recipe.

いいね!

Tom
2024年12月11日
5つ星のうち5と評価されています。

Cooked it for my family. They loved it!

いいね!
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