Authentic Spaghetti Carbonara

Name: Authentic Spaghetti Carbonara
Ingredients: pasta; cream; bacon; guanciale; pecorino romano; sheep cheese; egg; black pepper; garlic; rosemary; ground beef; ground pork; garlic; carrot; onion; celery; tomato paste; tomato; a little water; extra virgin olive oil; butter; flour; milk; cheddar cheese; gruyère cheese; parmesan; English mustard; mango chutney; breadcrumbs; potato

#carbonara#spaghetti#Italian#guanciale#pecorino romano

Enjoy this classic Italian spaghetti carbonara recipe featuring crispy guanciale, creamy pecorino cheese, and freshly cracked black pepper. Perfectly cooked al dente pasta is tossed with an egg and cheese sauce for a rich, silky finish.

Ingredients extracted via AI

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Procedure generated via AI

Grab a handful of spaghetti and gently twirl it into boiling water to prevent the strands from sticking together.
Add a pinch of salt to the water—remember the cheese and guanciale will add plenty of saltiness.
Cook the spaghetti for 8 minutes until al dente.
Remove the skin from the guanciale and slice it into about 1 cm thick pieces, then chop into roughly 0.5 cm cubes.
Slowly fry the guanciale in a cold pan over medium-high heat until the fat renders out and it turns golden and crisp.
Add crushed garlic to the pan and let it infuse the guanciale fat with flavor.
Sift freshly cracked black pepper through a fine mesh to remove the coarse husks for a smoother taste.
Once the guanciale is golden, remove the garlic and turn off the heat.
Add the cooked spaghetti to the pan along with a little pasta cooking water to stop frying and create a silky emulsion of fat and water.
Gradually pour in the egg mixture (egg yolks combined with pecorino cheese), stirring vigorously to form a creamy sauce without scrambling the eggs.