Spaghetti Carbonara

Based on 4 servings — values are AI-estimated and may vary

Ingredients

• •400g spaghetti
• •150g pancetta, diced
• •4 large eggs
• •100g grated Pecorino Romano cheese
• •2 cloves garlic, minced
• •Salt, to taste
• •Freshly ground black pepper, to taste
• •2 tbsp olive oil
• •Fresh parsley, chopped (optional, for garnish)

Instructions

1. 1

   Bring a large pot of salted water to a boil. Add the spaghetti and cook according to package instructions until al dente.

2. 2

   While the pasta is cooking, heat olive oil in a large skillet over medium heat. Add the diced pancetta and cook until crispy, about 5-7 minutes.

3. 3

   Add the minced garlic to the skillet and sauté for 1-2 minutes, being careful not to burn it.

4. 4

   In a bowl, whisk together the eggs, grated Pecorino Romano cheese, salt, and black pepper until smooth.

5. 5

   Once the spaghetti is cooked, reserve 1 cup of pasta water and then drain the spaghetti.

6. 6

   Quickly add the hot spaghetti to the skillet with the pancetta and garlic, removing it from heat. Pour in the egg and cheese mixture, tossing everything to coat the spaghetti evenly. Add reserved pasta water as needed to create a creamy sauce.

7. 7

   Serve immediately, garnished with extra cheese, black pepper, and chopped parsley if desired.