Classic Spaghetti Carbonara

1Bring a large pot of salted water to a boil. Add the spaghetti and cook according to package instructions until al dente. Before draining, reserve a cup of the pasta water. Drain the spaghetti and set aside.

2In a mixing bowl, whisk together the eggs (4 large) and grated Pecorino Romano cheese (1 cup). Season with a generous amount of black pepper. Set aside.

3In a large skillet, cook the diced pancetta over medium heat until crispy. Add the minced garlic (2 cloves) and sauté for a minute until fragrant.

4Reduce the heat to low. Add the cooked spaghetti to the skillet with the pancetta and garlic (2 cloves). Toss to combine and heat through for about a minute.

5Remove the skillet from the heat. Quickly pour the egg and cheese mixture over the spaghetti and toss continuously to coat the pasta. The residual heat will cook the eggs (4 large) and create a creamy sauce. If the sauce is too thick, add a little pasta water to loosen it up.

6Serve the carbonara immediately, garnished with extra black pepper and grated cheese. Enjoy hot!