Spaghetti Carbonara

Spaghetti Carbonara

  • Bring a large pot of salted water to a boil. Cook the spaghetti according to the package instructions until al dente.
  • While the spaghetti is cooking, heat olive oil in a large skillet over medium heat. Add the pancetta and cook until crispy, about 5-7 minutes. Remove pancetta from the skillet and set aside.
  • In the same skillet, add minced garlic and sauté until fragrant, about 1 minute.
  • In a small bowl, whisk together eggs and Parmesan cheese until well combined.
  • Drain the cooked spaghetti, reserving 1/2 cup of the pasta water. Add the spaghetti to the skillet with garlic and toss to combine.
  • Remove the skillet from heat and quickly add the egg mixture, stirring constantly to create a creamy sauce. If the sauce is too thick, add some reserved pasta water to reach the desired consistency.
  • Stir in the crispy pancetta, season with salt and pepper, and garnish with chopped parsley if desired.
  • Serve immediately with extra Parmesan cheese on top.
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