Homemade carbonara is more than just a meal, it's a comforting embrace that wraps around my soul🤗
The delicate balance of creamy egg yolks, sharp parmigiana, while the pork belly adds a satisfying, crispy depth (in Italy we use guanciale but, we cannot get that in California😫)
This dish is a love letter to our Italian roots, a comforting embrace from our Calabrian kitchen.
Mama’s not just cooking, she’s preserving tradition, creating memories, and finding solace in the warmth of good food shared with those she loves🥰
Hope you love it as much as I do ❤️

Carbonara
Serves 4-6 people
Ingredients:
6 oz of Pork belly or guanciale
2 cups of parmigiana cheese
1 whole egg
5 egg yolks
3-5 springs of parsley
Garlic optional
1 cup of Reserve cooking pasta water
1 lb of spaghetti
Salt and pepper to taste

Instructions:
Render all pork until crispy.
Prepare pasta cooking water. Add pasta when boiling and cook for ten minutes.
Add all other ingredients to a bowl and combine well.
Once pasta is cooked, drain and reserve one cup. Add pasta to the rendered pork and all other ingredients in the bowl. Add reserved water and stir well. Enjoy.

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