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Spaghetti Carbonara is a beloved Italian dish that has transcended borders to become a staple in kitchens around the world. Known for its rich, creamy sauce and savory flavors, this pasta dish is not just a meal; it's an experience that embodies the essence of Italian cooking. The beauty of Spaghetti Carbonara lies in its simplicity, yet it demands authenticity in both ingredients and preparation methods to truly shine.

Best-Ever Spaghetti Carbonara – Authentic & Creamy!

Discover the magic of Spaghetti Carbonara, a classic Italian dish loved worldwide for its creamy sauce and savory flavors. This recipe highlights the importance of authentic ingredients like guanciale, Pecorino Romano cheese, and fresh eggs, all working together to create a rich and comforting meal. Perfect for any occasion, this article guides you through the dish's history, preparation techniques, and tips for achieving the best ever Carbonara that will impress your family and friends. Experience the joy of cooking with this delicious pasta recipe!
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Ingredients
  

400g spaghetti

150g guanciale (or pancetta if unavailable)

4 large eggs

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

1 clove of garlic, peeled and left whole (optional)

Freshly cracked black pepper, to taste

Salt, for pasta water

Fresh parsley, chopped (for garnish)

Instructions
 

Prep the Ingredients: Begin by measuring out all your ingredients. Dice the guanciale into small strips or cubes (about 1 cm). In a bowl, whisk together the eggs and grated Pecorino Romano cheese until well combined. Set aside.

    Cook the Spaghetti: Bring a large pot of salted water to a boil. Add the spaghetti and cook according to package instructions until al dente. Reserve about 1 cup of pasta water before draining.

      Sauté the Guanciale: In a large skillet over medium heat, add the guanciale (and the garlic clove, if using). Cook until the guanciale is crispy and golden, about 5-7 minutes. Remove the garlic clove if used, or leave it for added flavor.

        Combine Pasta and Guanciale: Add the drained spaghetti directly into the skillet with the guanciale. Toss well to coat the pasta with the rendered fat.

          Mix in the Egg Mixture: Remove the skillet from the heat and quickly pour in the egg and cheese mixture, using tongs or a fork to toss the spaghetti vigorously. The residual heat from the pasta will cook the eggs gently, creating a creamy sauce. If the sauce is too thick, gradually add small amounts of reserved pasta water until you reach desired creaminess.

            Season: Add freshly cracked black pepper to taste, and toss again to combine. Taste and adjust with more cheese or pepper, if desired.

              Serve: Plate the carbonara immediately, garnished with extra grated Pecorino Romano and chopped fresh parsley. Finish with a light dusting of black pepper for an elegant touch.

                Prep Time, Total Time, Servings: 10 min | 25 min | Serves 4