Classic Carbonara with Creamy Egg Sauce

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 or guanciale and cook until crispy, about 5-7 minutes. Stir occasionally to ensure even cooking.

3.Add the minced garlic to the skillet with the pancetta and sauté for an additional 1-2 minutes until fragrant. Remove the skillet from heat and set aside, keeping it warm.

4.In a mixing bowl, whisk together the eggs, grated Pecorino Romano cheese, grated Parmesan cheese, and a generous amount of black pepper until well combined. This will create a creamy sauce.

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

6.Quickly add the hot spaghetti to the skillet with the pancetta and garlic, tossing to combine. The heat from the pasta will help to cook the egg mixture without scrambling it.

7.Remove the skillet from the heat and immediately pour the egg and cheese mixture over the pasta, tossing quickly to coat the spaghetti evenly. If the sauce is too thick, add a little reserved pasta water to reach your desired creaminess.

8.Taste and adjust seasoning with salt and more black pepper if needed. Serve immediately, garnished with chopped fresh parsley and additional cheese if desired.