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By: "Aashay Edwin Maghi" (CPT)
HealthVitalityTrends.com
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Spaghetti Carbonara is a Roman classic made with just a few ingredients. Creamy, cheesy, and deeply satisfying, it’s all about timing, technique, and using high-quality ingredients.
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You’ll need spaghetti, eggs, Pecorino Romano cheese, guanciale (or pancetta), black pepper, and salt. No cream is used, just eggs and cheese create that rich, silky sauce.
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Guanciale is cured pork cheek and brings deep flavor and crisp texture. If unavailable, pancetta is a fine substitute. Dice it into small cubes for even cooking.
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Boil spaghetti in salted water until al dente. Reserve a cup of pasta water before draining. It’s the secret to blending the sauce perfectly without curdling.
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Cook guanciale in a pan over medium heat until crispy and golden. Turn off the heat and let it sit while you prepare the egg and cheese mixture.
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Whisk together eggs and finely grated Pecorino Romano until smooth. This will become the silky sauce when mixed with the hot pasta and guanciale.
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Add drained pasta to the pan with guanciale, off the heat. Stir quickly to coat, then slowly add the egg-cheese mixture while tossing vigorously to create a creamy coating.
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Drizzle in hot reserved pasta water a little at a time. This helps emulsify the sauce and achieve that smooth, glossy texture without scrambling the eggs.
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Carbonara isn’t complete without a generous grind of black pepper. It adds warmth and enhances the richness of the sauce. Serve immediately while it’s hot and silky.
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Creamy, savory, and comforting, authentic spaghetti carbonara delivers big flavor with minimal ingredients. It’s the perfect dish to master for quick yet elegant Italian meals.
Freepik
By: "Aashay Edwin Maghi" (CPT)
HealthVitalityTrends.com