Classic Spaghetti Carbonara

Ingredients

½ pound pancetta (bacon), chopped into fine cubes

1 tablespoon chopped garlic

Freshly ground black pepper

1 pound fresh spaghetti, cooked al dente

4 large eggs, beaten

Salt

1 cup freshly grated Pecorino Romano (Parmesan can be substituted)

1 tablespoon finely chopped fresh parsley leaves

Directions

Bring an 8-quart pot of water to a boil. Add the pasta and 2 Tbs. salt and cook until al dente, about 1 minute less than the package directions, stirring often to prevent sticking.

 Reserve 1 cup of the water and then drain the pasta.

   

In a large saute pan, over medium heat, cook the bacon until crispy, about 6 minutes

Remove the bacon and drain on paper towels. Pour off all of the oil except for 3 tablespoons.

 Add the garlic. Season with black pepper. Saute for 30 seconds. 

Add the crispy bacon and the pasta. Saute for 1 minute. 

Season the beaten eggs with salt. 

Remove the pan from the heat and add the eggs, whisking quickly until the eggs thicken, but do not scramble

Add the cheese and re-season with salt and pepper

For a creamier consistency slowly add the reserved pasta water to the mixture, stirring constantly until you have created the texture you prefer. 

Mound into serving bowls and garnish with parsley.

Serves 4