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Spaghetti noodles tossed with a luxurious sauce made from eggs, cheese, pancetta or guanciale (cured pork cheek), and coarsely ground black pepper is rich and creamy, yet surprisingly light, with the pepper providing a distinctive kick that cuts through the richness of the sauce.
To prepare Spaghetti alla Carbonara, the spaghetti noodles are boiled until just tender, then drained and set aside. Meanwhile, the pancetta or guanciale is sautéed until crispy, rendering its fat and imbuing the dish with savory flavor. Coarse black pepper is added to the rendered fat, infusing the dish with its distinctive spiciness. A mixture of beaten eggs and grated Pecorino Romano cheese is then added to the hot pasta, creating a creamy, emulsified sauce.
Finally, the dish is finished with a generous sprinkle of coarse black pepper, which not only adds visual interest but also enhances the flavor profile with its sharp, aromatic bite.
