Instructions

1. Bring a large pot of salted water to a boil. Add the spaghetti and cook according to package instructions until al dente. Reserve about 1 cup of pasta cooking water, then drain the spaghetti and set aside.
2. In a large skillet, cook the diced pancetta over medium heat until it becomes crispy and golden brown, about 5-7 minutes. Remove the pancetta from the skillet and set it aside, leaving the rendered fat in the pan.
3. In a mixing bowl, whisk together the eggs, grated Parmesan cheese, a generous amount of black pepper, and a pinch of salt until well combined.
4. Add the drained spaghetti to the skillet with the pancetta fat and toss to combine, ensuring the pasta is well coated.
5. Remove the skillet from heat and pour the egg mixture over the hot pasta. Quickly toss the spaghetti with the egg mixture, allowing the residual heat from the pasta to cook the eggs gently, creating a creamy sauce. If the sauce appears too thick, gradually add some reserved pasta water until you reach your desired consistency.
6. Return the pancetta to the skillet and mix well to incorporate.
7. Serve the Pasta Carbonara hot, garnished with fresh parsley and additional grated Parmesan cheese, if desired. Enjoy with a side of crusty bread or a light salad.