Here’s a delightful image of a traditional Italian spaghetti carbonara, beautifully plated and full of rich textures. I hope it inspires your next Italian cooking adventure! If you'd like the recipe, feel free to ask!

Spaghetti Carbonara Recipe

Ingredients

• 400g Spaghetti
• 150g Pancetta or Guanciale, diced
• 4 large Egg Yolks
• 100g Parmesan Cheese, freshly grated
• 50g Pecorino Romano Cheese, freshly grated
• 1 Garlic clove (optional)
• Freshly cracked Black Pepper
• Salt for boiling pasta

Steps to Cook Spaghetti Carbonara

1. Boil the Pasta: Bring a large pot of salted water to a boil and cook the spaghetti until it’s al dente, according to the package instructions.
2. Prepare the Pancetta: In a pan, cook the pancetta or guanciale until crispy and golden. Optionally, add a peeled garlic clove for extra flavor, but discard it after cooking.
3. Whisk the Sauce: In a bowl, whisk together the egg yolks, Parmesan, and Pecorino Romano cheese. Add some freshly cracked black pepper.
4. Combine Pasta and Sauce: Drain the pasta, reserving 1 cup of pasta water. Mix the hot pasta with the pancetta fat in the pan. Off the heat, stir in the egg mixture, adding pasta water to adjust the sauce's consistency.
5. Finish and Serve: Stir in the crispy pancetta and serve immediately, topped with extra Parmesan and black pepper.

Nutrition Facts (per serving)

• Calories: 525 kcal
• Carbohydrates: 58g
• Protein: 23g
• Fat: 22g
• Saturated Fat: 8g
• Cholesterol: 195mg
• Fiber: 3g
• Sodium: 600mg
• Sugar: 2g