Classic Spaghetti Carbonara

Instructions

1. 1

   Bring a large pot of salted water to a boil. Add the spaghetti and cook until al dente, about 8-10 minutes.

2. 2

   While the pasta is cooking, heat a large skillet over medium heat. Add the pancetta and cook until crispy, about 5-7 minutes. Remove the pancetta from the skillet and set aside, leaving the rendered fat in the skillet.

3. 3

   Add the garlic to the skillet and sauté until fragrant, about 1 minute. Remove the garlic and discard.

4. 4

   In a medium bowl, whisk together the eggs, Pecorino Romano cheese, and Parmesan cheese until well combined.

5. 5

   Drain the spaghetti, reserving about 1 cup of the pasta water. Add the spaghetti to the skillet with the pancetta fat and toss to coat.

6. 6

   Remove the skillet from the heat and quickly pour in the egg and cheese mixture, tossing continuously to create a creamy sauce. If the sauce is too thick, add some of the reserved pasta water, a little at a time, until the desired consistency is reached.

7. 7

   Add the cooked pancetta back to the skillet and toss to combine. Season with salt and black pepper to taste.

8. 8

   Serve immediately, garnished with additional grated Pecorino Romano and black pepper if desired.