Classic Italian Carbonara with Creamy Sauce and Crispy Pancetta

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

2.While the pasta is cooking, heat a large skillet over medium heat. Add the diced pancetta and cook until crispy, about 5-7 minutes. Stir occasionally to ensure even cooking.

3.Once the pancetta is crispy, add the minced garlic to the skillet and sauté for about 1 minute until fragrant. Remove the skillet from heat to prevent the garlic from burning.

4.In a mixing bowl, whisk together the eggs, grated Pecorino Romano cheese, and grated Parmesan cheese until well combined. Season with a generous amount of black pepper.

5.When the spaghetti is cooked, reserve about 1 cup of the pasta cooking water, then drain the pasta.

6.Quickly add the hot spaghetti to the skillet with the pancetta and garlic. Toss to combine, allowing the heat from the pasta to cook the garlic and warm the pancetta.

7.Remove the skillet from the heat and immediately pour the egg and cheese mixture over the pasta, tossing quickly to create a creamy sauce. If the sauce is too thick, add a little reserved pasta water until you reach the desired consistency.

8.Taste and adjust seasoning with salt and more black pepper if needed.

9.Serve immediately, garnished with chopped fresh parsley and additional grated cheese if desired.