Spaghetti Carbonara

Instructions

1. Bring a large pot of salted water to a boil. Add spaghetti and cook until al dente, according to package instructions.
2. While the pasta is cooking, heat olive oil in a large pan over medium heat. Add the whole garlic clove and diced pancetta. Cook until the pancetta is crisp and the fat has rendered, about 4-5 minutes. Remove the garlic clove and discard.
3. In a bowl, whisk together the eggs and grated Pecorino Romano cheese until well combined.
4. Drain the pasta, reserving about 1 cup of the pasta cooking water.
5. Add the hot pasta to the pan with pancetta, tossing to coat the strands in the rendered fat.
6. Remove the pan from the heat and quickly pour in the egg and cheese mixture, stirring vigorously to create a creamy sauce. If the sauce is too thick, add a little reserved pasta water until the desired consistency is reached.
7. Season generously with freshly ground black pepper and salt to taste. Toss again to combine.
8. Serve immediately, garnished with additional Pecorino Romano and chopped parsley, if desired.