Pasta Carbonara

Ingredients:

• 400g spaghetti
• 200g pancetta or guanciale, diced
• 4 large eggs
• 1 cup grated Pecorino Romano cheese
• 1/2 cup grated Parmigiano-Reggiano cheese
• 3-4 cloves garlic, minced
• Freshly ground black pepper
• Salt to taste
• Chopped parsley for garnish (optional)

Instructions:

1. Bring a large pot of salted water to a boil. Cook the spaghetti according to package instructions until al dente. Reserve about 1 cup of pasta cooking water before draining the pasta.
2. While the pasta cooks, heat a large skillet over medium heat. Add the diced pancetta or guanciale and cook until it becomes crispy and golden brown, about 5-7 minutes. Add minced garlic to the pan and cook for an additional minute, being careful not to burn it. Remove the pan from heat.
3. In a bowl, whisk together the eggs, Pecorino Romano cheese, and Parmigiano-Reggiano cheese until well combined.
4. Once the pasta is cooked and drained, return it to the pot it was cooked in. Immediately add the crispy pancetta/guanciale and garlic mixture, tossing it with the pasta to combine.
5. Quickly pour the egg and cheese mixture over the hot pasta while continuously tossing the pasta to coat it evenly. The residual heat from the pasta will cook the eggs and create a creamy sauce. If the sauce seems too thick, gradually add some of the reserved pasta cooking water, a little at a time, until it reaches your desired consistency.
6. Season generously with freshly ground black pepper and salt if needed (remember the pancetta and cheeses are already salty, so adjust accordingly).
7. Serve the pasta carbonara immediately, garnished with chopped parsley if desired. Enjoy your delicious Italian macaroni dish!

Buon appetito!