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Spaghetti Carbonara is not just a dish; it’s a beloved Italian classic that encapsulates the heart and soul of Italian cuisine. Hailing from the Lazio region, particularly Rome, this dish is steeped in tradition and simplicity, yet it boasts rich flavors that have captivated food lovers around the globe. The origins of Carbonara are a subject of delightful debate, with theories ranging from its creation by coal miners (carbonaio) to its preparation by Italian-American chefs after World War II. Regardless of its history, one thing remains clear: the allure of creamy spaghetti carbonara lies in its perfect balance of flavors and textures, making it a staple at dinner tables and a favorite in Italian restaurants.

Best-Ever Spaghetti Carbonara – Authentic & Creamy!

Discover the art of making the Ultimate Creamy Spaghetti Carbonara, a timeless Italian classic that balances rich flavors and silky textures. This delicious dish, rooted in Roman tradition, uses simple yet high-quality ingredients like spaghetti, guanciale, eggs, and Pecorino Romano cheese. Our detailed recipe walks you through essential techniques and tips to achieve a restaurant-quality meal at home. Elevate your dining experience with perfect pasta and creamy sauce, and impress your guests with this mouthwatering dish!
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Ingredients
  

400g spaghetti

150g guanciale (or pancetta), diced

3 large eggs

1 large egg yolk

100g Pecorino Romano cheese, grated (plus extra for serving)

50g Parmigiano Reggiano cheese, grated

Freshly cracked black pepper

Sea salt (for pasta water)

Fresh parsley, finely chopped (for garnish, optional)

Instructions
 

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

    Cook the Guanciale: While the pasta cooks, heat a large skillet over medium heat. Add the diced guanciale and sauté until crispy and golden, about 4-5 minutes. Turn off the heat and set the skillet aside, but keep the rendered fat in the pan.

      Prepare the Sauce: In a mixing bowl, whisk together the eggs, egg yolk, Pecorino Romano, and Parmigiano Reggiano. Add a generous amount of freshly cracked black pepper. Mix until well combined and set aside.

        Combine Pasta and Sauce: Quickly add the drained spaghetti to the skillet with the guanciale and its fat. Toss well to combine and allow the residual heat to warm the pasta.

          Create the Creamy Sauce: Remove the skillet from the heat. Gradually pour in the egg and cheese mixture, tossing continuously to ensure the spaghetti is well-coated and the sauce becomes creamy. If the sauce feels too thick, gradually add reserved pasta water, a little at a time, until you reach your desired consistency.

            Serve: Plate the carbonara, adding more Pecorino Romano cheese and freshly cracked black pepper on top. Garnish with chopped parsley if desired. Serve immediately for the best experience!

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