Spaghetti Alla Carbonara

Ingredients

• Spaghetti (12 ounces)
• Pancetta (4 ounces, diced)
• Eggs (3 large)
• Parmesan cheese (1 cup, freshly grated)
• Black pepper (1 teaspoon, freshly cracked)
• Salt (to taste)
• Fresh parsley (2 tablespoons, chopped (for garnish))

Instructions

1. Bring a large pot of salted water to a boil. Cook the spaghetti according to package instructions until al dente. Reserve 1 cup of pasta water, then drain the spaghetti and set aside.
2. In a large skillet over medium heat, cook the diced pancetta until crispy, about 4-5 minutes. Remove from the skillet and set aside, leaving the rendered fat in the pan.
3. In a mixing bowl, whisk together the eggs, grated Parmesan cheese, freshly cracked black pepper, and a pinch of salt until well combined.
4. Add the drained spaghetti to the skillet with the pancetta and toss to combine, ensuring the pasta is well-coated with the pancetta fat.
5. Remove the skillet from heat. Quickly pour the egg mixture over the spaghetti and toss vigorously to combine, adding reserved pasta water a little at a time if needed to create a creamy sauce. The residual heat will gently cook the eggs without scrambling them.
6. Serve the spaghetti alla Carbonara immediately, garnished with chopped fresh parsley and an extra sprinkle of Parmesan cheese if desired.