Food name


**Creamy Spaghetti Carbonara with Parmesan Flakes Recipe**


- 12 ounces (340g) spaghetti - 3 large eggs - 1 cup grated Parmesan cheese - 1 cup heavy cream - 4-6 ounces (115-170g) pancetta or guanciale, diced - 2 cloves garlic, minced - Salt and freshly ground black pepper, to taste - Fresh parsley, chopped, for garnish


1. Bring a large pot of salted water to a boil. Add the spaghetti and cook according to package instructions until al dente. Reserve about 1 cup of pasta water before draining. 2. While the pasta cooks, in a bowl, whisk together the eggs, grated Parmesan cheese, and heavy cream until well combined. Set aside. 3. In a skillet over medium heat, cook the diced pancetta or guanciale until crispy and golden brown. Remove the cooked meat and set it aside on a paper towel-lined plate. 4. In the same skillet, using the rendered fat from the meat, sauté the minced garlic until fragrant. Remove the skillet from heat. 5. Once the pasta is cooked, drain it and immediately add it to the skillet with the garlic. Toss the pasta in the garlic-infused fat to coat. 6. Slowly pour the egg, Parmesan, and cream mixture over the pasta, tossing quickly and continuously to prevent the eggs from scrambling. The residual heat will cook the eggs and create a creamy sauce. If the sauce seems too thick, add a splash of reserved pasta water and continue tossing. 7. Add the cooked pancetta or guanciale back into the skillet with the pasta. Toss to distribute evenly. 8. Season the carbonara with salt and freshly ground black pepper to taste. Remember that the pancetta or guanciale and Parmesan are already salty, so be cautious with the salt. 9. Serve the creamy spaghetti carbonara in individual plates or bowls. Garnish with chopped fresh parsley and extra Parmesan flakes. **Comparison and Note on Cream Usage:** The traditional Italian recipe for spaghetti carbonara does not include cream. It consists of eggs, Pecorino Romano cheese, pancetta or guanciale, and black pepper. The heat from the just-cooked pasta and cooked meat creates a creamy sauce when combined with the egg and cheese mixture. Adding cream to carbonara is not part of the authentic recipe. Italians have a strong preference for maintaining the authenticity of their traditional dishes. The use of cream in carbonara is a point of contention for purists because it alters the original taste and texture of the dish. Cream can overpower the delicate flavors of the eggs and cheese, making the dish overly rich and potentially masking the distinct flavors of the pancetta or guanciale. The cream can also dilute the characteristic "eggy" texture that is integral to a classic carbonara. While adding cream to carbonara might create a creamy and comforting version, it's essential to acknowledge the cultural and culinary significance of preserving traditional recipes. If you're looking for a more authentic experience, it's recommended to stick to the original recipe without cream.