Classic Spaghetti Carbonara Recipe

Ingredients:

• 1 pound of spaghetti
• 6 slices of pancetta, guanciale, or bacon, chopped
• 2 cloves of garlic, minced
• 3 eggs
• 1 cup of shredded Parmesan cheese or Pecorino Romano
• Freshly ground black pepper

Instructions:

1. Start by whisking the eggs, cheese, and a generous amount of black pepper in a medium bowl. Once mixed, set this aside for later.
2. Heat a large skillet over medium flame and cook the pancetta (or your choice of guanciale or bacon) until it’s nicely crisp. Use a slotted spoon to transfer the cooked pancetta to a separate dish, leaving the fat in the skillet.
3. Toss the minced garlic into the skillet and sauté for about a minute, just until fragrant.
4. As the pancetta cooks, bring a large pot of salted water to a boil and cook the spaghetti until it’s al dente. Before draining, remember to save 1 cup of the pasta cooking water.
5. Drain the spaghetti well (skipping the rinse) and add it to the skillet with the garlic. Toss everything together so the pasta gets coated in the garlicky fat.
6. Take the skillet off the heat before pouring in the egg and cheese mixture. Quickly mix with tongs, combining everything well. The heat from the pasta will cook the eggs gently, creating a creamy sauce. If the sauce seems too thick, add a bit of the reserved pasta water to reach your desired consistency.
7. Finally, reintroduce the pancetta (or bacon) to the skillet, tossing everything together one last time. Taste and adjust seasoning with extra salt if necessary.

Serve your Spaghetti Carbonara warm, with an extra sprinkle of cheese and black pepper on top if desired. Enjoy this comforting classic that perfectly balances rich flavors and creamy textures!