Classic Spaghetti Carbonara recipe

 Classic Spaghetti Carbonara recipe that serves 4:

      INTRODUCTION: A classic Italian pasta dish, carbonara is created with eggs, Pecorino Romano cheese, guanciale (cured pork cheek), and black pepper to create a rich, creamy sauce. The egg and cheese combination is combined with the hot pasta to make a smooth, creamy sauce that doesn't require milk. This meal, which is known for its rich flavor and smooth texture, is straightforward but incredibly delicious.

Ingredients:

- 12 oz (340g) spaghetti

- 4 oz (115g) pancetta or bacon, diced

- 3 large eggs

- 1 cup (250ml) grated Parmesan cheese

- Salt and black pepper, to taste

- Fresh parsley, chopped (optional)

Instructions:

1. Bring a large pot of salted water to a boil and cook spaghetti according to package instructions until al dente. Reserve 1 cup of pasta water before draining.

2. In a large skillet, cook pancetta or bacon over medium heat until crispy. Remove from heat and set aside.

3. In a medium bowl, whisk together eggs, Parmesan cheese, and a pinch of salt and pepper.

4. Add the cooked spaghetti to the bowl with the egg mixture and toss to combine.

5. Add the reserved pasta water to the bowl in small increments and continue to toss until the spaghetti is well coated with the egg mixture and has a creamy consistency.

6. Add the cooked pancetta or bacon to the bowl and toss to combine.

7. Season with salt and black pepper to taste.

8. Serve immediately, garnished with chopped fresh parsley if desired.

Note: Traditional Carbonara does not contain any cream, so be sure to avoid adding it to maintain the authentic flavor and texture.

Here is the estimated calorie chart per serving of Spaghetti Carbonara Recipe (serves 4):

Per serving (approximate values):

- Calories: 550-600

- Protein: 35-40g

- Fat: 35-40g

    - Saturated fat: 15-18g (from pancetta, eggs, and Parmesan)

- Carbohydrates: 40-45g

    - Fiber: 2-3g

- Sodium: 500-600mg (from pancetta, eggs, and Parmesan)

- Sugar: 2-3g (naturally occurring from pasta and eggs)

- Cholesterol: 150-180mg (from eggs and pancetta)

Vitamins and minerals:

- Vitamin A: 10-15% of the Daily Value (DV)

- Vitamin C: 2-3% of the DV

- Calcium: 20-25% of the DV

- Iron: 15-20% of the DV

- Potassium: 10-15% of the DV

Please note that these values are approximate and may vary based on specific ingredients, portion sizes, and cooking methods used.

Variations:

- With mushrooms: +20-50 calories, +1-2g protein, +0.5-1g fat

- With cherry tomatoes: +25-50 calories, +1-2g protein, +0.5-1g fat

- With guanciale: +50-100 calories, +2-3g protein, +2-3g fat

Keep in mind that these estimates are approximate and may vary based on specific ingredients and portion sizes used.