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 cup pasta water, reserved

Method

1. 01
   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. 02
   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. 03
   Add the minced garlic to the skillet and sauté for 1 minute until fragrant. Remove the skillet from heat.
4. 04
   In a bowl, whisk together the eggs, grated Parmesan cheese, and freshly ground black pepper until well combined.
5. 05
   Add the cooked spaghetti to the skillet with the garlic and pancetta fat. Toss to coat the pasta in the fat.
6. 06
   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. 07
   Stir in the crispy pancetta pieces, ensuring they are evenly distributed throughout the pasta.
8. 08
   Serve immediately, garnished with additional grated Parmesan cheese and a sprinkle of black pepper if desired.