Classic Italian Carbonara with Crispy Pancetta

Ingredients

• 12 oz spaghetti
• 4 oz pancetta diced
• 2 large eggs
• 1 cup Parmesan cheese grated
• 1 tsp black pepper freshly ground
• 1 clove garlic minced
• 1/4 cup pasta water reserved

Instructions

1. 1 Bring a large pot of salted water to a boil and cook the spaghetti according to package instructions until al dente. Reserve 1/4 cup of pasta water and then drain the pasta.
2. 2 In a large skillet over medium heat, cook the diced pancetta until it is crispy, about 5-7 minutes. Remove the pancetta from the skillet and set aside, leaving the fat in the pan.
3. 3 Add the minced garlic to the skillet and sauté for 1 minute until fragrant. Remove the skillet from heat.
4. 4 In a bowl, whisk together the eggs, grated Parmesan cheese, and freshly ground black pepper until well combined.
5. 5 Add the cooked spaghetti to the skillet with the garlic and pancetta fat. Toss to coat the pasta in the fat.
6. 6 Quickly pour the egg and cheese mixture over the pasta, stirring constantly to create a creamy sauce. Add the reserved pasta water, a little at a time, until the sauce reaches the desired consistency.
7. 7 Stir in the crispy pancetta pieces, ensuring they are evenly distributed throughout the pasta.
8. 8 Serve immediately, garnished with additional grated Parmesan cheese and a sprinkle of black pepper if desired.