Spaghetti Carbonara Recipe

Ingredients:

• 12 ounces (340g) spaghetti
• 2 large eggs
• 1 cup (100g) grated Pecorino Romano cheese
• 4 ounces (115g) pancetta or guanciale, diced
• 2 cloves garlic, minced
• Freshly ground black pepper
• Salt to taste
• Fresh parsley, chopped (for garnish)

Instructions:

1. Cook the Pasta:

   • Boil a large pot of salted water.
   • Add the spaghetti and cook according to the package instructions until al dente. Reserve about 1 cup of pasta cooking water, then drain the spaghetti.

2. Cook the Pancetta:

   • In a large skillet over medium heat, add the diced pancetta or guanciale.
   • Cook until it's crispy and has rendered its fat, about 5-7 minutes.
   • Remove the cooked meat from the skillet and place it on a paper towel-lined plate to drain excess fat. Leave about 1-2 tablespoons of the fat in the skillet.

3. Prepare the Sauce:

   • In a bowl, whisk together the eggs and grated Pecorino Romano cheese until well combined. Add a generous amount of freshly ground black pepper to the mixture.

4. Combine Pasta and Sauce:

   • While the cooked pasta is still hot, return it to the pot. Quickly toss it with the minced garlic, then add the crispy pancetta or guanciale.

5. Final Steps:

   • Pour the egg and cheese mixture over the hot pasta.
   • Toss the pasta and sauce together until it's well coated. If the sauce seems too thick, add a little of the reserved pasta cooking water gradually until you achieve a creamy consistency.

6. Serve:

   • Garnish with additional grated Pecorino Romano cheese, black pepper, and chopped fresh parsley.

Enjoy your homemade Spaghetti Carbonara, one of the most beloved pasta dishes around the world!