Classic Spaghetti Carbonara

Cook the Pasta Bring a large pot of salted water to a boil. Add the spaghetti and cook until al dente, about 8-10 minutes. Drain the pasta, reserving 1 cup of the pasta water.

Prepare the Sauce In a bowl, whisk together the eggs, grated Parmesan, grated Pecorino Romano, and freshly ground black pepper. Set aside.

Cook the Bacon In a large skillet, cook the pancetta or bacon over medium heat until crispy. Add the minced garlic and cook for an additional minute. Remove from heat.

Combine Pasta and Sauce While the pancetta is still warm, add the drained spaghetti to the skillet and toss to coat the pasta with the bacon fat. Then quickly pour in the egg and cheese mixture, tossing quickly to prevent the eggs from scrambling. Add the reserved pasta water a little at a time to create a creamy sauce.

Serve Garnish with freshly chopped parsley and a sprinkle of additional grated cheese. Drizzle with extra virgin olive oil and serve immediately.