Giuro non è una Carbonara , ma prova a farla e poi mi dirai.... La CarboCiccia

Cook the spaghetti according to package instructions in salted boiling water until al dente. Reserve 1/2 cup of pasta water, then drain the pasta.

In a large skillet, heat the olive oil over medium heat. Add the pancetta and cook until crispy, about 5-7 minutes.

Add the minced garlic and red pepper flakes to the skillet, cooking for an additional 1-2 minutes until fragrant.

In a bowl, whisk together the eggs, grated Parmesan cheese, salt, and black pepper until well combined.

Add the drained spaghetti to the skillet with the pancetta and garlic, tossing to combine.

Remove the skillet from heat and quickly pour the egg mixture over the pasta, tossing continuously to create a creamy sauce. If the sauce is too thick, add reserved pasta water a little at a time until desired consistency is reached.

Taste and adjust seasoning with more salt and pepper if needed.

Serve immediately, garnished with fresh parsley and additional Parmesan cheese if desired.

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