Spaghetti Carbonara

Instructions

1. Fill a large pot with water, add a generous pinch of salt, and bring it to a boil. This will be used to cook the spaghetti.
2. While the water is boiling, crack the eggs into a mixing bowl and whisk them together with 3/4 cup of the grated Pecorino Romano cheese and a generous amount of black pepper to form a smooth mixture.
3. Add the spaghetti to the boiling water and cook according to the package instructions until al dente, about 8-10 minutes.
4. While the pasta cooks, heat a large saute pan over medium heat. Add the diced pancetta and cook, stirring occasionally, until it’s crispy and has released its fat, about 5 minutes. Add minced garlic and cook for an additional 1 minute until fragrant. Be careful not to burn the garlic.
5. Reserve 1 cup of the pasta cooking water before draining the spaghetti.
6. Add the drained spaghetti to the saute pan with the pancetta over low heat. Toss to coat the pasta with the pancetta and its fat.
7. Remove the pan from heat. Quickly pour the egg and cheese mixture over the pasta, tossing rapidly with tongs. This prevents the eggs from scrambling. If the sauce is too thick, add some reserved pasta water, a little at a time, to reach the desired creamy consistency.
8. Season with salt and more black pepper to taste. Serve immediately topped with the remaining Pecorino Romano and chopped fresh parsley for garnish, if using.
9. Tip: Make sure the sauté pan is off the heat when adding the egg mixture to avoid scrambling the eggs. Using tongs, continuously toss the pasta to coat it evenly with the sauce.