Classic Italian Spaghetti Carbonara

 Classic Italian Spaghetti Carbonara

Ingredients:

• 8 ounces (about 225g) spaghetti
• 2 large eggs
• 1 cup (100g) grated Pecorino Romano cheese
• 4 ounces (115g) pancetta or guanciale, diced
• 2 cloves garlic, minced
• Salt and black pepper, to taste
• Fresh parsley, chopped (for garnish)

Instructions:

1. Cook the spaghetti in a large pot of salted boiling water until al dente. Drain, reserving 1/2 cup of pasta cooking water.
2. In a bowl, whisk together the eggs and grated Pecorino Romano cheese. Season with black pepper.
3. In a large skillet, cook the pancetta (or guanciale) over medium heat until it becomes crispy and golden. Add minced garlic and sauté for 1-2 minutes.
4. Reduce heat to low, and immediately add the cooked and drained spaghetti to the skillet. Toss to combine the pasta with the pancetta and garlic.
5. Remove the skillet from heat, and quickly pour the egg and cheese mixture over the pasta. Toss vigorously to coat the pasta evenly. If the sauce seems too thick, add a bit of the reserved pasta cooking water.
6. Garnish with chopped fresh parsley and additional grated Pecorino Romano. Serve immediately.