- 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.
400 g spaghetti
150 g pancetta, diced
2 large eggs
½ cup grated Parmesan cheese
2 cloves garlic, minced
Salt and freshly ground black pepper to taste
2 tablespoons olive oil
¼ cup fresh parsley, chopped (optional)
Ingredients
400 g spaghetti
150 g pancetta, diced
2 large eggs
½ cup grated Parmesan cheese
2 cloves garlic, minced
Salt and freshly ground black pepper to taste
2 tablespoons olive oil
¼ cup fresh parsley, chopped (optional)
