Tagliatelle alla Carbonara

Ingredients

Fresh parsley

2 tablespoons, finely chopped

Salt

to taste

Black pepper

1 teaspoon, freshly ground

Parmesan cheese

1 cup, freshly grated

Eggs

2 large

Pancetta

200 grams, diced

Tagliatelle pasta

400 grams

Instructions

1. Place a large pot of salted water on high heat and bring it to a boil. Add the tagliatelle pasta and cook according to package instructions until it's al dente.
2. While the pasta is cooking, place a separate pan over medium heat and cook the diced pancetta until it turns crispy. Once done, remove from heat and set aside.
3. In a medium-sized bowl, whisk together the eggs, freshly grated Parmesan cheese, black pepper, and a pinch of salt until well combined.
4. Once the pasta is cooked, drain it, but remember to reserve about a cup of the pasta cooking water.
5. Immediately add the hot, drained pasta to the pan with the cooked pancetta. Toss well to combine.
6. Pour the egg and cheese mixture over the hot pasta and pancetta, and quickly toss everything together. The heat from the pasta will cook the egg slightly and form a creamy sauce. If the sauce becomes too thick, add a splash of the reserved pasta cooking water to loosen it.
7. Serve the Tagliatelle alla Carbonara immediately. Garnish with a sprinkle of fresh parsley and additional grated Parmesan cheese for an extra touch of flavor.