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Classic Spaghetti Carbonara - This authentic Roman pasta dish features spaghetti coated in a luxurious, creamy sauce made from eggs, Pecorino Romano cheese, and freshly cracked black pepper. The magic happens when hot pasta is tossed with raw eggs and cheese off the heat, creating a silky emulsion that clings to every strand. Crispy guanciale or pancetta adds a salty, savory depth that balances the richness perfectly. Unlike American versions, true carbonara contains no cream - the creaminess comes solely from the emulsion technique. Serve immediately for the ultimate comfort food experience that transports you straight to Italy.
Classic Spaghetti Carbonara - This authentic Roman pasta dish features spaghetti coated in a luxurious, creamy sauce made from eggs, Pecorino Romano cheese, and freshly cracked black pepper. The magic happens when hot pasta is tossed with raw eggs and cheese off the heat, creating a silky emulsion that clings to every strand. Crispy guanciale or pancetta adds a salty, savory depth that balances the richness perfectly. Unlike American versions, true carbonara contains no cream - the creaminess comes solely from the emulsion technique. Serve immediately for the ultimate comfort food experience that transports you straight to Italy.
Dietary Notes
✓ High Protein
✓ Quick Preparation
✓ Authentic Italian
♥
Why You'll Love This
No Cream Needed: Achieve creaminess with egg and cheese emulsion
15-Minute Marvel: Restaurant quality in minimal time
Technique Mastery: Learn proper emulsion method
Versatile Proteins: Works with pancetta, bacon or guanciale
Serve carbonara immediately in warmed bowls to maintain temperature and creaminess. Top with extra Pecorino Romano and a generous amount of freshly cracked black pepper. Pair with a simple arugula salad dressed with lemon vinaigrette to cut through the richness. For authentic presentation, use deep pasta bowls and twirl the spaghetti neatly. Accompany with crusty Italian bread to scoop up any remaining sauce. A crisp white wine like Pinot Grigio complements the salty richness perfectly. Garnish with fresh parsley for color contrast.
How to Store?
Store leftover carbonara in an airtight container in the refrigerator for up to 2 days. The sauce will thicken significantly when chilled. To reheat, place in a skillet over very low heat with a splash of pasta water or milk, stirring constantly until warmed through. Avoid high heat as it will cause the eggs to curdle. Carbonara does not freeze well due to the egg-based sauce texture changes. For best results, consume immediately after preparation. If the sauce breaks during reheating, whisk in a tablespoon of hot water to help re-emulsify. Always store pasta and sauce separately if possible for better texture preservation.
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