Spaghetti Carbonara

Ingredients

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

Instructions

1. Cook the spaghetti according to package instructions in a large pot of salted boiling water 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 5-7 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, a generous amount of black pepper, and a pinch of salt until well combined.
4. Add the cooked spaghetti to the skillet with the pancetta and toss to coat in the rendered fat.
5. Remove the skillet from the heat. Quickly pour the egg and cheese mixture over the hot spaghetti, tossing continuously to create a creamy sauce. If the mixture is too thick, gradually add small amounts of reserved pasta water until the desired creaminess is achieved.
6. Serve the spaghetti carbonara immediately, garnished with fresh parsley and additional Parmesan cheese if desired.