Classic Spaghetti Carbonara

1.Bring a large pot of salted water to a boil. Add the spaghetti and cook until al dente, about 8-9 minutes, stirring occasionally.

2.While the pasta cooks, heat the olive oil in a large skillet over medium heat. Add the whole garlic cloves and sauté for 1-2 minutes until fragrant, then add the diced pancetta. Cook until the pancetta is crispy and golden, about 5-7 minutes. Remove the garlic cloves and discard them.

3.In a mixing bowl, whisk together the eggs, Pecorino Romano, Parmesan, and a generous amount of freshly ground black pepper until well combined.

4.Once the spaghetti is cooked, reserve about 1 cup of the pasta cooking water, then drain the pasta quickly.

5.Add the hot spaghetti to the skillet with the pancetta and toss to coat in the rendered fat.

6.Remove the skillet from heat and immediately pour the egg and cheese mixture over the pasta, tossing quickly and continuously to create a creamy sauce without scrambling the eggs. Add reserved pasta water a little at a time as needed to loosen the sauce and achieve a silky texture.

7.Season with additional black pepper to taste and adjust salt if necessary, keeping in mind the saltiness of the cheeses and pancetta.

8.Serve immediately in warm bowls, garnished with extra grated Pecorino Romano and a fresh crack of black pepper for a comforting supper experience.