Classic Spaghetti Carbonara

Instructions

1. 1

   Bring a large pot of salted water to a boil. Add the spaghetti noodles and cook according to the package instructions until al dente. Reserve 1 cup of pasta water before draining.

2. 2

   While the pasta is cooking, cut the pancetta or bacon into small pieces. In a large skillet over medium heat, cook the pancetta or bacon until it is crispy, about 5 minutes. Add the minced garlic to the skillet and cook for another minute. Remove from heat.

3. 3

   In a mixing bowl, whisk together the eggs, grated Parmesan cheese, and black pepper until well combined.

4. 4

   Once the pasta is drained, quickly add it to the skillet with the pancetta or bacon (the skillet should still be warm but not on the heat to avoid scrambling the eggs). Toss the pasta to coat it in the fat, then add the egg and cheese mixture.

5. 5

   Toss everything together quickly, adding a little reserved pasta water if needed to create a creamy sauce that coats the spaghetti without being runny. The residual heat will cook the eggs and melt the cheese, creating the carbonara sauce.

6. 6

   Season with additional salt and black pepper to taste. Serve immediately, garnished with extra grated Parmesan cheese if desired.