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Spaghetti Carbonara

Spaghetti Carbonara

In the grand tapestry of Italian cuisine, Spaghetti Carbonara stands as a culinary marvel—a dish that embodies the soul of Rome and has journeyed across continents to weave itself into the fabric of global gastronomy. As we close the pages of this exploration into its origins, we find that the allure of Spaghetti Carbonara is not merely in its ingredients or preparation; it's a symphony of cultural exchange, timeless simplicity, and a love affair with flavor.
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Ingredients
  

  • 400 g 14 oz spaghetti
  • 200 g 7 oz guanciale or pancetta, diced
  • 3 large eggs
  • 1 cup about 100g Pecorino Romano cheese, grated
  • 1/2 cup about 50g Parmesan cheese, grated
  • Freshly ground black pepper to taste
  • Salt to taste
  • Olive oil optional

Instructions
 

  • Prepare the Ingredients:
  • Bring a large pot of salted water to a boil. Cook the spaghetti according to the package instructions until al dente.
  • In a separate pan over medium heat, sauté the diced guanciale or pancetta until it becomes crispy. Set aside.
  • Whisk the Eggs and Cheese:
  • In a bowl, whisk together the eggs, grated Pecorino Romano cheese, Parmesan cheese, and a generous amount of freshly ground black pepper. The cheeses will create a creamy sauce when combined with the hot pasta.
  • Combine Ingredients:
  • Once the spaghetti is cooked, drain it, reserving a cup of pasta cooking water. Immediately add the hot, drained pasta to the pan with the crispy guanciale or pancetta. Toss to coat the pasta in the rendered fat.
  • Add the Sauce:
  • Remove the pan from heat. Quickly pour the egg and cheese mixture over the hot pasta while continuously tossing or stirring. The heat from the pasta will cook the eggs, creating a creamy, velvety sauce. If the sauce is too thick, add a bit of