How to make the Spaghetti Carbonara Recipe

Spaghetti Carbonara Recipe Introduction Spaghetti Carbonara is one of Italy’s most iconic and beloved pasta dishes, originating from the Lazio region, particularly Rome. This dish is known for its rich yet simple combination of ingredients that create a creamy, flavorful sauce without the need for cream. Traditional Carbonara relies on eggs, Pecorino Romano cheese, guanciale (Italian cured pork cheek), and black pepper to achieve its signature taste. The history of Carbonara is somewhat debated, but many believe it was influenced by shepherds and coal workers who relied on simple, long-lasting ingredients. Over time, it has become a staple of Italian cuisine, cherished for its silky texture and deep umami flavor. The key to a perfect Carbonara lies in technique—properly emulsifying the egg and cheese mixture with the pasta water to create a smooth sauce that clings to the spaghetti. This dish is best enjoyed fresh, served hot, and paired with a crisp white wine like Frascati or a light red such as Chianti. Whether cooked for a special occasion or a comforting meal at home, Spaghetti Carbonara offers a true taste of Roman tradition. Ingredients 12 oz (340g) spaghetti 4 oz (115g) guanciale, diced (or pancetta as a substitute) 2 large eggs + 2 egg yolks 1 cup (100g) Pecorino Romano cheese, finely grated