Spaghetti alla Carbonara Recipe

Ingredients:

• 200g Spaghetti (Italian pasta)
• 100g Pancetta (or Bacon as a substitute)
• 2 large Eggs
• 50g Pecorino Romano cheese (or Parmesan cheese)
• 50g Parmesan cheese (optional, can use more Pecorino)
• 1 clove Garlic (optional)
• Freshly ground Black Pepper
• Salt (for pasta water)
• Olive Oil (for cooking)

Instructions:

1. Boil the Pasta:
   Boil a large pot of salted water. Once it’s boiling, add the spaghetti and cook according to the package instructions (usually around 8-10 minutes). Reserve a cup of pasta water before draining.

2. Cook the Pancetta/Bacon:
   While the pasta is cooking, heat a pan with a little olive oil over medium heat. Add the pancetta (or bacon) and cook until crispy, about 5-7 minutes. Add the garlic clove (unpeeled) for flavor, and remove it once the pancetta is cooked.

3. Prepare the Egg-Cheese Mixture:
   In a bowl, whisk together the eggs and both cheeses (Pecorino Romano and Parmesan). Season with freshly ground black pepper to taste.

4. Combine Pasta and Pancetta:
   When the pasta is done, add it directly to the pan with the pancetta (be sure to remove the garlic first). Toss to combine, letting the pasta absorb the pancetta flavor.

5. Make the Carbonara Sauce:
   Remove the pan from the heat. Slowly pour the egg mixture into the pasta, tossing constantly to avoid scrambling the eggs. The heat from the pasta will gently cook the eggs, creating a creamy sauce. If necessary, add a little pasta water to achieve the desired creamy consistency.

6. Serve:
   Plate the pasta, adding more freshly ground black pepper and extra cheese on top if desired. Serve immediately for the best texture and flavor.