Spaghetti Carbonara: A Classic Italian Delight

Ingredients

Pancetta or Guanciale: 150 grams (5 ounces), diced (Guanciale is traditional, but pancetta is a common substitute)
Eggs: 4 large eggs (2 whole eggs and 2 egg yolks)
Pecorino Romano Cheese: 100 grams (3.5 ounces), finely grated (Parmesan can be used as a substitute)
Black Pepper: Freshly cracked, to taste

Boil Water: In a large pot, bring salted water to a boil. The water should be salty enough to flavor the pasta.
Cook Spaghetti: Add the spaghetti to the boiling water and cook according to the package instructions until al dente. This usually takes about 8-10 minutes. Reserve about 1 cup of pasta water before draining the spaghetti.

Cook the Pancetta/Guanciale: While the pasta is cooking, heat a large skillet over medium heat. Add the diced pancetta or guanciale and cook until it becomes crispy and golden brown, about 5-7 minutes. Stir occasionally to ensure even cooking. Once cooked, remove the skillet from the heat and set aside.
Mix the Eggs and Cheese: In a mixing bowl, whisk together the whole eggs, egg yolks, and grated Pecorino Romano cheese until well combined. Add a generous amount of freshly cracked black pepper to the mixture. This will create a creamy sauce that will coat the pasta.

Add Pasta to the Skillet: Once the spaghetti is cooked and drained, add it directly to the skillet with the crispy pancetta or guanciale. Toss the pasta in the skillet to combine it with the rendered fat from the meat.
Create the Creamy Sauce: Remove the skillet from the heat to prevent the eggs from scrambling. Quickly pour the egg and cheese mixture over the hot pasta, tossing continuously. The residual heat from the pasta will cook the eggs gently, creating a creamy sauce. If the sauce is too thick, add a little reserved pasta water, a tablespoon at a time, until you reach your desired consistency.

Plate the Carbonara: Divide the Spaghetti Carbonara among serving plates.
Garnish: Top with additional grated Pecorino Romano cheese and a sprinkle of freshly cracked black pepper.
Enjoy: Serve immediately while hot, and enjoy the rich, creamy flavors of this classic Italian dish.

Quality Ingredients: Since Carbonara relies on a few key ingredients, using high-quality pasta, cheese, and cured meat will significantly enhance the dish’s flavor.
Timing is Key: To achieve the perfect creamy sauce, it’s essential to combine the pasta and egg mixture off the heat. This prevents the eggs from scrambling and ensures a smooth texture.
Experiment with Cheese: While Pecorino Romano is traditional, feel free to mix in some Parmesan for a different flavor profile.
Add Vegetables: For a twist, consider adding peas or sautéed mushrooms to the dish for added texture and flavor.
Leftovers: If you have leftovers, store them in an airtight container in the refrigerator. Reheat gently on the stovetop, adding a splash of water or cream to loosen the sauce.

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