Spaghetti carbonara is a classic Italian pasta dish that originated in Rome. It's known for its simple yet flavorful ingredients, including pasta, eggs, pancetta or guanciale (cured pork cheek), Pecorino Romano cheese, and black pepper. The name "carbonara" is derived from the Italian word "carbonaro," meaning charcoal burner, suggesting that the dish was popular among charcoal workers. Here's a basic recipe for making traditional Spaghetti Carbonara.

Ingredients:

• 400 grams (14 ounces) of spaghetti
• 150 grams (about 5 ounces) pancetta or guanciale, diced
• 3 large eggs yolk
• 1 cup (about 100 grams) grated Pecorino Romano cheese
• 1 clove garlic, peeled (optional)
• Freshly ground black pepper
• Salt, to taste.

Instructions:

• Bring a large pot of salted water to a boil. Cook the spaghetti according to the package instructions until al dente.
• While the pasta is cooking, in a large skillet, sauté the diced pancetta or guanciale over medium heat until it becomes crispy. If using garlic, you can add a clove to the pan to infuse its flavor; remove it before adding the pasta.
• In a bowl, whisk together the eggs yolk, grated Pecorino Romano cheese, and a generous amount of freshly ground black pepper.
• Once the pasta is cooked, reserve about a cup of the pasta cooking water, and then drain the spaghetti.
• Immediately add the hot, drained pasta to the skillet with the pancetta or guanciale. Toss the pasta in the rendered fat until well coated.
• Remove the skillet from the heat and quickly pour the egg and cheese mixture over the hot pasta. Toss vigorously to combine. If the sauce seems too thick, you can add a bit of the reserved pasta cooking water gradually until you achieve a creamy consistency.
• Serve the spaghetti carbonara immediately, garnished with additional Pecorino Romano and black pepper if desired.

Note:

The heat from the pasta and the skillet cooks the eggs, creating a creamy sauce without the need for additional cream. Traditional carbonara is a simple yet flavorful dish that highlights the richness of the eggs, the saltiness of the cheese, and the savory notes from the pancetta or guanciale.