Pasta Carbonara

Cook the Spaghetti Bring a large pot of salted water to a boil. Cook the spaghetti according to the package instructions until al dente. Drain and set aside, reserving 1/2 cup of the pasta water.

Prepare the Sauce In a medium bowl, whisk together the egg yolks, heavy cream, Parmesan cheese, Pecorino Romano cheese, salt, and black pepper.

Cook the Pancetta In a large skillet, heat the olive oil over medium heat. Add the pancetta and cook until crispy, about 5 minutes. Add the minced garlic and cook for an additional 1 minute.

Combine the Ingredients Reduce the heat to low. Add the cooked spaghetti to the skillet and toss to coat with the pancetta and garlic. Remove the skillet from the heat.

Add the Sauce Gradually pour the egg mixture over the spaghetti, tossing continuously to coat the pasta evenly. The heat from the spaghetti will cook the eggs and create a creamy sauce.

Adjust the Sauce Consistency If the sauce seems too thick, gradually add some of the reserved pasta water to thin it out.

Serve the Dish Serve the pasta carbonara hot, garnished with chopped parsley.