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Spaghetti Carbonara is more than just a dish; it's a symbol of culinary heritage that embodies the rich and robust flavors of Roman cuisine. Originating from the Lazio region of Italy, this beloved pasta dish has captured the hearts of food lovers worldwide. Although its exact origins remain somewhat elusive, many believe it was created by Italian charcoal workers, or "carbonai," who would prepare this simple yet hearty meal over an open flame. The dish's name, "carbonara," is thought to derive from these charcoal workers, highlighting its rustic roots.

Spaghetti Carbonara

Experience the authentic taste of Italy with Classic Roman Spaghetti Carbonara, a dish that embodies the heart of Roman cuisine. Learn how to create this creamy pasta delight using just a few high-quality ingredients: spaghetti, guanciale, eggs, and pecorino romano. This simple yet flavorful recipe highlights the beauty of traditional cooking techniques, making it perfect for impressing family and friends. Dive into the details of each ingredient and master the art of this culinary treasure. Enjoy a meal that’s rich in heritage and flavor!
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Ingredients
  

400g spaghetti

150g guanciale (or pancetta) diced

3 large eggs

100g pecorino romano cheese, grated

Freshly cracked black pepper

Salt, for pasta water

Fresh parsley, for garnish (optional)

Instructions
 

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

    Cook the Guanciale: While the pasta cooks, heat a large skillet over medium heat. Add the diced guanciale and cook until crispy and golden, about 4-5 minutes. Remove from heat but keep the skillet warm.

      Prepare the Sauce: In a medium bowl, whisk together the eggs, grated pecorino romano cheese, and a generous amount of freshly cracked black pepper. This will create a creamy sauce when combined with the pasta and guanciale.

        Combine: Once the pasta is cooked and drained, immediately add it to the skillet with the guanciale. Toss to combine and allow the residual heat to slightly cool the pasta. This step prevents the eggs from scrambling when added.

          Create the Creamy Texture: While tossing the pasta, slowly pour in the egg and cheese mixture, continuing to stir vigorously to create a creamy sauce. If it’s too thick, add a bit of the reserved pasta water, a few tablespoons at a time, until you achieve the desired creamy consistency.

            Adjust Seasoning: Taste your carbonara and adjust seasoning with additional cheese and pepper if desired. Be mindful of salt, as the guanciale and cheese are quite salty already.

              Serve: Plate your spaghetti carbonara immediately, garnishing with finely chopped fresh parsley if desired. Finish with additional grated pecorino and black pepper on top.

                Prep Time, Total Time, Servings: 10 mins | 20 mins | Serves 4