Ingredients:

• 8 ounces (225 grams) spaghetti
• 4 ounces (115 grams) pancetta or bacon, diced
• 3 cloves garlic, minced
• 2 large eggs
• 1/2 cup grated Pecorino Romano cheese
• 1/2 cup grated Parmesan cheese
• Freshly ground black pepper, to taste
• Salt, to taste
• Chopped fresh parsley (optional, for garnish)

Instructions:

1. Bring a large pot of salted water to a boil. Add the spaghetti and cook according to package instructions until al dente. Drain the pasta, reserving 1/2 cup of the pasta cooking water.
2. In a large skillet or frying pan, cook the pancetta or bacon over medium heat until crispy. Add the minced garlic and cook for an additional minute, stirring constantly. Remove the skillet from heat.
3. In a mixing bowl, whisk together the eggs, Pecorino Romano cheese, Parmesan cheese, and a generous amount of freshly ground black pepper. Set aside.
4. Return the drained spaghetti to the pot or a large mixing bowl. Immediately pour the egg and cheese mixture over the hot pasta, tossing quickly to coat the strands evenly. The heat from the pasta will cook the eggs and create a creamy sauce. If the mixture seems too thick, add a small amount of the reserved pasta cooking water and toss again.
5. Add the cooked pancetta or bacon and garlic to the pasta, and toss to combine.
6. Taste and season with salt, if needed. Remember that the pancetta or bacon and cheeses are already salty, so go easy on the salt.
7. Serve the spaghetti carbonara immediately, garnished with freshly chopped parsley, if desired. Enjoy while it’s still warm!

Note: Traditional carbonara does not include cream, but if you prefer a slightly creamier sauce, you can add a couple of tablespoons of heavy cream to the egg and cheese mixture in step 3.

Enjoy your homemade spaghetti carbonara!

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