Spaghetti Carbonara

Ingredients:

• 400g spaghetti
• 150g pancetta, diced
• 4 large eggs
• 100g Pecorino Romano cheese, finely grated
• 50g Parmigiano-Reggiano cheese, finely grated
• 2 cloves garlic, peeled and left whole
• Freshly cracked black pepper, to taste
• Salt, to taste
• 1 tablespoon (15ml) extra virgin olive oil
• Fresh parsley, chopped, for garnish (optional)

Instructions:

1. Bring a large pot of salted water to a boil. Add the spaghetti and cook until al dente according to package instructions.
2. While the pasta is cooking, heat the olive oil in a large skillet over medium heat. Add the garlic cloves and sauté until golden, then remove and discard them.
3. Add the pancetta to the skillet and cook until crispy, about 4-5 minutes. Remove the skillet from the heat.
4. In a mixing bowl, beat the eggs and mix in the Pecorino Romano and Parmigiano-Reggiano cheeses. Season with a generous amount of freshly cracked black pepper.
5. Once the spaghetti is cooked, reserve 1 cup of pasta water and drain the rest.
6. Add the hot spaghetti to the skillet with the pancetta. Pour the egg and cheese mixture over the pasta, stirring quickly to coat the spaghetti and create a creamy sauce. If needed, add reserved pasta water a little at a time until the sauce reaches the desired consistency.
7. Season with additional salt and pepper to taste.
8. Serve immediately, garnished with chopped parsley if desired.

Notes:

Ensure the pasta is hot when adding the egg mixture to allow the heat to gently cook the eggs, creating a creamy sauce. Avoid direct heat when mixing the eggs to prevent scrambling. Serve immediately for the best texture and flavor. Leftovers can be stored in an airtight container in the refrigerator for up to 2 days, though the sauce may thicken.