Spaghetti Carbonara:

 

Ingredients:

• 350g spaghetti
• 150g pancetta or guanciale, diced
• 3 large eggs
• 50g Pecorino Romano cheese, grated
• 50g Parmigiano-Reggiano cheese, grated
• Freshly ground black pepper
• Salt, to taste

Instructions:

1. Prepare the Pasta: Start by cooking the spaghetti in a large pot of boiling salted water until al dente according to the package instructions.

2. Cook the Pancetta: While the pasta is cooking, heat a pan over medium heat and add the diced pancetta or guanciale. Cook until it becomes crispy and lightly browned. Remove the pan from the heat.

3. Whisk the Eggs and Cheese: In a mixing bowl, whisk the eggs, Pecorino Romano, and Parmigiano-Reggiano cheese until well combined. Season with a generous amount of freshly ground black pepper.

4. Assemble the Dish: Once the pasta is cooked, reserve about a cup of pasta water, then drain the spaghetti and return it to the pot. Work quickly while the pasta is still hot.

5. Combine the Ingredients: Immediately add the cooked pancetta or guanciale to the hot pasta and toss to combine. The heat from the pasta will cook the eggs, but it’s essential to move quickly to avoid scrambling them. Gradually add the egg and cheese mixture to the pasta, tossing continuously until it creates a creamy sauce. If needed, add a bit of the reserved pasta water to adjust the consistency.

6. Serve and Enjoy: Serve the Spaghetti Carbonara immediately, garnished with extra grated cheese and a sprinkle of black pepper. Enjoy your homemade, creamy, and indulgent pasta dish!

This classic Spaghetti Carbonara recipe is a crowd-pleaser and perfect for a cozy homemade meal. Adjust the quantity of cheese and pepper to suit your taste preferences and savor the creamy goodness of this Italian favorite.