Creamy Spaghetti Carbonara Recipe: A Classic Italian Delight

Ingredients:
– 12 ounces (340 grams) of spaghetti
– 2 large eggs
– 1 cup (about 100 grams) of grated Pecorino Romano cheese
– 4 ounces (about 115 grams) of pancetta or guanciale, diced
– 2 cloves of garlic, minced (optional)
– Freshly ground black pepper
– Salt
– Fresh parsley, chopped (for garnish)

Instructions:

1. Prepare the Pasta:
   – Bring a large pot of salted water to a boil.
   – Add the spaghetti and cook according to the package instructions until al dente.
   – Reserve about 1 cup of pasta cooking water, then drain the spaghetti.
2. Cook the Pancetta or 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.
   – If using garlic, add it to the pan during the last minute of cooking. Cook until fragrant but not browned.
3. Prepare the Sauce:
   – In a bowl, whisk together the eggs and grated Pecorino Romano cheese.
   – Season the mixture with a generous amount of freshly ground black pepper.
4. Combine Everything:
   – Once the pasta is cooked and drained, add it to the skillet with the crispy pancetta or guanciale.
   – Toss the pasta in the rendered fat and pancetta until it’s well coated.
5. Add the Egg Mixture:
   – Remove the skillet from the heat.
   – Quickly pour the egg and cheese mixture over the hot pasta.
   – Toss vigorously to combine. The heat from the pasta will cook the eggs and create a creamy sauce.
6. Adjust Consistency:
   – If the sauce is too thick, add a bit of the reserved pasta cooking water and toss until you reach your desired consistency. Be careful not to make it too watery.
7. Serve:
   – Plate the spaghetti carbonara and garnish with additional Pecorino Romano cheese and chopped fresh parsley.
   – Serve immediately while it’s hot.

Enjoy your homemade Spaghetti Carbonara! It’s a delicious and comforting Italian pasta dish.