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View from above, 8K image of the final Spaghetti alla Carbonara dish garnished with parmesan, placed on a rustic wooden table in a warm Italian kitchen

Classic Spaghetti alla Carbonara

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Introduction

Welcome to our latest recipe tutorial: Classic Spaghetti alla Carbonara. This age-old Italian dish brings a perfect blend of creamy richness and tang provided by cheese, eggs, pancetta, and spaghetti. With this recipe, we aim to deliver an authentic taste of Rome right into your kitchen. So, buckle up as we’ll take you through a delectable journey from start to marinara goodness!

Ingredients

  • 200 grams Spaghetti
  • 100 grams Pancetta
  • 2 large Eggs
  • 50 grams Pecorino Cheese
  • 50 grams Parmesan cheese
  • Salt, to taste
  • Black pepper, freshly ground to taste

Equipment Needed

  • Pot for boiling Spaghetti
  • Skillet/Frying pan for cooking Pancetta
  • Bowl for whisking eggs and cheese
  • Whisk
  • Colander for draining Spaghetti

Quality, rendered 8K image of the Classic Spaghetti alla Carbonara ingredients laid out neatly, in bright, warm Italian kitchen, shot with Leica M6 TTL

Procedure

  1. Bring a pot of salted water to boil. Add your spaghetti and cook until al dente. Save 1 cup of pasta water before draining the spaghetti.
  2. In a separate pan, add the pancetta and cook until it turns crispy. Drain the excess fat and transfer the pancetta to a bowl.
  3. In a bowl, whisk the eggs and cheeses together. Gradually add some pasta water to this mix to make it slightly creamy. Season this mixture with salt and black pepper.
  4. Add the drained spaghetti to the pan in which you cooked the pancetta. Pour over the egg and cheese mixture and stir swiftly. The heat from the spaghetti will cook the egg slightly and form a creamy sauce.
  5. If the spaghetti looks dry, gradually add some saved pasta water. Remember, the sauce should be creamy, not runny.
  6. Adjust the seasoning with salt and freshly ground black pepper. Add the cooked pancetta and toss well to combine everything together.
  7. Serve immediately with some more grated cheese on top.

Concluding Thoughts

This recipe brings out the soul of Italian kitchens and surely is a treat for any time of the day. Just remember that the consistency of Carbonara relies on the right balance of heat and timing – be careful not to scramble the eggs, and you’ll have one of the best pasta dishes ever made.

We hope you enjoyed this tutorial and we can’t wait to see your beautiful creations. Don’t forget to leave comments below and subscribe to our newsletter for more delicious recipes!

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