{"id":1219,"date":"2025-11-12T17:10:29","date_gmt":"2025-11-12T17:10:29","guid":{"rendered":"https:\/\/wildeatsandtreats.com\/index.php\/2025\/11\/12\/spaghetti-carbonara-2\/"},"modified":"2025-11-12T17:10:30","modified_gmt":"2025-11-12T17:10:30","slug":"spaghetti-carbonara-2","status":"publish","type":"post","link":"https:\/\/wildeatsandtreats.com\/index.php\/2025\/11\/12\/spaghetti-carbonara-2\/","title":{"rendered":"Spaghetti Carbonara"},"content":{"rendered":"<h1>Classic Spaghetti Carbonara Recipe<\/h1>\n<h2>Ingredients<\/h2>\n<ul>\n<li>400g spaghetti<\/li>\n<li>150g pancetta or guanciale, diced<\/li>\n<li>4 large eggs<\/li>\n<li>100g grated Parmesan cheese<\/li>\n<li>Freshly cracked black pepper<\/li>\n<li>Salt, to taste<\/li>\n<li>2 cloves garlic, finely chopped<\/li>\n<li>2 tablespoons extra-virgin olive oil<\/li>\n<li>Optional: chopped fresh parsley for garnish<\/li>\n<\/ul>\n<h2>Preparation Steps<\/h2>\n<h3>Step 1: Cook the Pasta<\/h3>\n<ol>\n<li>Begin by bringing a large pot of salted water to a boil. Add the spaghetti and cook until it is al dente, according to the package instructions. Typically, this should take about 8-10 minutes.<\/li>\n<\/ol>\n<h3>Step 2: Prepare the Pancetta<\/h3>\n<ol>\n<li>\n<p>While the pasta is cooking, heat the olive oil in a large skillet over medium heat. Add the diced pancetta and saut\u00e9 until it is crispy and golden brown. This will take about 5-7 minutes.<\/p>\n<\/li>\n<li>\n<p>Once the pancetta is almost done, add the chopped garlic and saut\u00e9 for another minute until it becomes fragrant. Be careful not to burn the garlic.<\/p>\n<\/li>\n<\/ol>\n<h3>Step 3: Prepare the Egg Mixture<\/h3>\n<ol>\n<li>In a bowl, beat the eggs and combine with grated Parmesan cheese. Season generously with freshly cracked black pepper. Mix well until it forms a smooth, creamy consistency.<\/li>\n<\/ol>\n<h3>Step 4: Combine Pasta and Sauce<\/h3>\n<ol>\n<li>\n<p>When the spaghetti is cooked, reserve about 1 cup of the pasta water and then drain the pasta.<\/p>\n<\/li>\n<li>\n<p>Add the drained spaghetti to the skillet with the pancetta and garlic. Toss to coat the pasta with the pancetta and any rendered fat.<\/p>\n<\/li>\n<li>\n<p>Remove the skillet from the heat, and slowly add the egg and cheese mixture to the pasta, stirring continuously. The residual heat from the pasta will cook the eggs, creating a creamy sauce. If the sauce is too thick, gradually add a bit of the reserved pasta water until it reaches your desired consistency.<\/p>\n<\/li>\n<\/ol>\n<h3>Step 5: Serve and Enjoy<\/h3>\n<ol>\n<li>\n<p>Taste the dish and adjust the seasoning if necessary, adding more salt or pepper as desired.<\/p>\n<\/li>\n<li>\n<p>Serve the carbonara hot, garnished with additional grated Parmesan and chopped parsley, if using.<\/p>\n<\/li>\n<\/ol>\n<h3>Calories and Time<\/h3>\n<ul>\n<li><strong>Total Calories<\/strong>: Approx. 600 calories per serving<\/li>\n<li><strong>Preparation Time<\/strong>: Approximately 30 minutes<\/li>\n<\/ul>\n<p>This Classic Spaghetti Carbonara is a quick and straightforward recipe, delivering a creamy, savory, and indulgent meal perfect for any occasion. Enjoy each bite of this authentic Italian delicacy!<\/p>\n","protected":false},"excerpt":{"rendered":"<p>Classic Spaghetti Carbonara Recipe Ingredients 400g spaghetti 150g pancetta or guanciale, diced 4 large eggs 100g grated Parmesan cheese Freshly cracked black pepper Salt, to taste 2 cloves garlic, finely chopped 2 tablespoons extra-virgin olive oil Optional: chopped fresh parsley for garnish Preparation Steps Step 1: Cook the Pasta Begin by bringing a large pot [&hellip;]<\/p>\n","protected":false},"author":3,"featured_media":1218,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"_jetpack_memberships_contains_paid_content":false,"footnotes":"","jetpack_publicize_message":"","jetpack_publicize_feature_enabled":true,"jetpack_social_post_already_shared":true,"jetpack_social_options":{"image_generator_settings":{"template":"highway","enabled":false},"version":2}},"categories":[70],"tags":[],"class_list":["post-1219","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-main"],"jetpack_publicize_connections":[],"jetpack_sharing_enabled":true,"jetpack_featured_media_url":"https:\/\/wildeatsandtreats.com\/wp-content\/uploads\/2025\/11\/image.png","_links":{"self":[{"href":"https:\/\/wildeatsandtreats.com\/index.php\/wp-json\/wp\/v2\/posts\/1219","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/wildeatsandtreats.com\/index.php\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/wildeatsandtreats.com\/index.php\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/wildeatsandtreats.com\/index.php\/wp-json\/wp\/v2\/users\/3"}],"replies":[{"embeddable":true,"href":"https:\/\/wildeatsandtreats.com\/index.php\/wp-json\/wp\/v2\/comments?post=1219"}],"version-history":[{"count":1,"href":"https:\/\/wildeatsandtreats.com\/index.php\/wp-json\/wp\/v2\/posts\/1219\/revisions"}],"predecessor-version":[{"id":1220,"href":"https:\/\/wildeatsandtreats.com\/index.php\/wp-json\/wp\/v2\/posts\/1219\/revisions\/1220"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/wildeatsandtreats.com\/index.php\/wp-json\/wp\/v2\/media\/1218"}],"wp:attachment":[{"href":"https:\/\/wildeatsandtreats.com\/index.php\/wp-json\/wp\/v2\/media?parent=1219"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/wildeatsandtreats.com\/index.php\/wp-json\/wp\/v2\/categories?post=1219"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/wildeatsandtreats.com\/index.php\/wp-json\/wp\/v2\/tags?post=1219"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}