La VERA CARBONARA con la PANCETTA

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

In a large skillet, cook the diced bacon over medium heat until crispy. Remove from heat and set aside, leaving the fat in the pan.

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

Add the minced garlic to the skillet with the bacon fat and sauté for about 1 minute until fragrant.

Add the drained spaghetti to the skillet and toss to coat in the bacon fat and garlic.

Remove the skillet from heat and quickly pour the egg and cheese mixture over the pasta, tossing rapidly 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.

Stir in the crispy bacon and chopped parsley, mixing well.

Serve immediately, garnished with extra Parmesan cheese and black pepper if desired.

Spice Level: