Ingredients:
12 ounces (340 grams) of spaghetti or bucatini
4 large eggs
1 cup (about 100 grams) grated Pecorino Romano cheese (or Parmesan if you prefer)
4 ounces (about 115 grams) of pancetta or guanciale, diced
2 cloves of garlic, minced (optional)
Salt and black pepper to taste
Fresh parsley, chopped (for garnish)
Olive oil (for cooking)
Instructions:
Start by boiling a large pot of salted water. Once it's boiling, add the spaghetti or bucatini and cook according to the package instructions until al dente.
While the pasta is cooking, heat a bit of olive oil in a large skillet over medium heat. Add the diced pancetta or guanciale and sauté until it becomes crispy and golden brown. If you like, you can also add minced garlic at this stage for extra flavor. Remove the skillet from heat once the pancetta is cooked.
In a separate bowl, whisk together the eggs and grated Pecorino Romano cheese until well combined. Season with a generous amount of freshly ground black pepper. Be cautious with adding salt, as both the pancetta and cheese are salty.
Once the pasta is cooked al dente, drain it, but be sure to reserve about 1/2 cup of pasta cooking water. This starchy water will help create a creamy sauce.
Immediately transfer the hot, drained pasta to the skillet with the pancetta or guanciale. Toss the pasta and pancetta together until they're well mixed.
Next, quickly pour the egg and cheese mixture over the hot pasta. Toss everything together vigorously. The heat from the pasta will cook the eggs and create a creamy sauce. If the mixture seems too thick, add a little of the reserved pasta cooking water and continue tossing until you reach the desired consistency.
Taste the carbonara and adjust the seasoning with additional black pepper or grated cheese if needed.
Serve your Spaghetti Carbonara immediately, garnished with chopped fresh parsley and extra grated cheese if desired.
