Classic Carbonara Simple and Creamy Pasta Dish

Ingredients

• 200 g spaghetti
• 100 g pancetta or guanciale, diced
• 2 large eggs
• 50 g Parmesan cheese, grated
• 1 clove garlic, minced
• to taste Salt
• to taste freshly ground black pepper
• to garnish Fresh parsley, chopped

Instructions

1. Bring a large pot of salted water to a boil. Add the spaghetti and cook according to package instructions until al dente. Reserve about 1 cup of pasta water, then drain the pasta.
2. In a large skillet over medium heat, add the diced pancetta or guanciale. Sauté until crispy, about 5-7 minutes. Add minced garlic in the last minute, cooking until fragrant. Remove from heat.
3. In a bowl, whisk together the eggs, grated Parmesan cheese, a generous pinch of salt, and freshly ground black pepper until smooth.
4. Add the hot pasta directly to the skillet with the pancetta and garlic. Toss to coat the spaghetti in the fat. Remove from heat.
5. Quickly pour the egg and cheese mixture over the hot pasta, tossing vigorously to create a creamy sauce. If needed, add a little reserved pasta water, one tablespoon at a time, until you reach the desired creamy consistency.
6. Plate the Carbonara, garnishing with additional grated Parmesan cheese, freshly cracked pepper, and chopped parsley.