THE BEST CARBONARA recipe EVER!!

🤤 4 INGREDIENT CARBONARA RECIPE – this recipe, is passed down from Joe’s mum. 🤤

“This recipe always brings me back to my Italian roots. Growing up, I spent countless hours in our kitchen, watching my mum work her magic. She’d let me stir the pasta, crack the eggs, and sometimes, if I was lucky, even grate the parmigiano. Those were the best days. ✨”

“It’s more than just a recipe; it’s our story. It’s about the warmth of our family kitchen, the scent of fresh ingredients, and the love that goes into every single dish. And never forget, selecting the freshest ingredients is super important. Because, let’s be honest, fresh produce isn’t just a preference; it’s essential. It’s the heart of Italian cooking. ❤️

This Carbonara isn’t just food; it’s a piece of my heritage, shared with you. Enjoy!

#Carbonara #ItalianCooking #ItalianFood #PastaLover #CarbonaraRecipe

Classic Italian Carbonara

Ingredients:

* 500g (½ kg) spaghetti
* 2 egg yolks
* 1 whole egg
* 160g (1½ cups) guanciale, diced
* 120g (1¼ cups) Parmigiano Reggiano, grated
* Freshly ground black pepper
* Salt (for boiling water)

Instructions:

1. Bring a large pot of salted water to a boil.
2. In a skillet over medium heat, sauté guanciale until crispy, then turn off the heat to cool.
3. Cook spaghetti until al dente.
4. Mix eggs with Parmigiano Reggiano and a generous amount of black pepper. Mix in some crispy guanciale.
5. Drain pasta, reserving ½ cup of pasta water.
6. Toss pasta in the skillet with guanciale, then add egg mixture and a splash of pasta water, stirring until creamy.
7. Plate with extra Parmigiano Reggiano, take a bite, and nod in approval like a true Italian!