Pasta Carbonara

Bring a large pot of water to a boil. Add a generous pinch of salt to season the water. Add the spaghetti and cook according to the package instructions until al dente. Reserve 1 cup of pasta water before draining. Drain the pasta and set it aside.

In a medium mixing bowl, crack the eggs and beat them lightly. Add the grated Pecorino Romano cheese and freshly ground black pepper. Whisk until the mixture is smooth and creamy. Set aside.

Heat olive oil in a large skillet over medium heat. Add the diced pancetta or guanciale and cook for 5-7 minutes, stirring occasionally, until it’s golden and crispy. If using garlic, add the minced garlic in the last 1-2 minutes of cooking to avoid burning it. Remove the skillet from heat but keep the pancetta in the pan.

Immediately add the drained spaghetti to the skillet with the pancetta. Toss the pasta to coat it in the rendered fat. Slowly pour the egg and cheese mixture over the hot pasta, stirring quickly to create a creamy sauce. Gradually add reserved pasta water, a few tablespoons at a time, to achieve the desired consistency.

ransfer the pasta carbonara to serving plates. Garnish with additional grated Pecorino Romano cheese, a sprinkle of black pepper, and fresh parsley if desired. Serve immediately.

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