Spaghetti Carbonara

Name: Spaghetti Carbonara
Cuisine: italian
Ingredients: 400 g spaghetti; 150 g guanciale, cut into 1 cm strips; 3 large eggs; 100 g Pecorino Romano cheese, finely grated; 50 g Parmigiano-Reggiano cheese, finely grated; 2 cloves garlic, peeled and lightly crushed (optional); Freshly ground black pepper, to taste; Salt, for pasta water

MBG-eligible

Ingredients

400 g spaghetti
150 g guanciale, cut into 1 cm strips
3 large eggs
100 g Pecorino Romano cheese, finely grated
50 g Parmigiano-Reggiano cheese, finely grated
2 cloves garlic, peeled and lightly crushed (optional)
Freshly ground black pepper, to taste
Salt, for pasta water

Instructions

11. Bring a large pot of salted water to a boil; add spaghetti and cook al dente.
22. While pasta cooks, heat a skillet over medium heat and add the guanciale (and garlic if using); cook until the fat renders and the meat is crisp, about 5 minutes; discard garlic.
33. In a bowl, whisk together eggs, Pecorino, Parmigiano, and a generous amount of black pepper until smooth.
44. Drain the spaghetti, reserving 1 cup of cooking water; add the hot pasta to the skillet with guanciale and toss to coat in the rendered fat.
55. Remove the skillet from heat and quickly pour the egg‑cheese mixture over the pasta, tossing vigorously to create a creamy sauce without scrambling the eggs.
66. If the sauce is too thick, add reserved pasta water a tablespoon at a time until the desired silky consistency is reached.
77. Serve immediately, topped with extra grated Pecorino and a final crack of black pepper.

Source: llm-generated