Spaghetti alla Carbonara

Enjoy your authentic Spaghetti alla Carbonara! It's a simple yet flavorful Italian classic.

Ingredients:

• 400g (14 oz) spaghetti
• 150g (5 oz) pancetta or guanciale, diced
• 3 large eggs
• 1 cup (about 100g) Pecorino Romano cheese, finely grated
• 1 cup (about 100g) Parmesan cheese, finely grated
• 3 cloves garlic, peeled (optional)
• Freshly ground black pepper, to taste
• Salt, to taste
• Olive oil (optional)
• Fresh parsley, chopped (for garnish)

Instructions:

1. Prepare the Pasta:

• Bring a large pot of salted water to a boil. Cook the spaghetti according to the package instructions until al dente.

2. Prepare the Sauce:

• While the pasta is cooking, in a bowl, whisk together the eggs, Pecorino Romano cheese, and Parmesan cheese. Season with a generous amount of black pepper.

3. Cook the Pancetta or Guanciale:

• In a pan over medium heat, sauté the diced pancetta or guanciale until it's crispy and golden brown. If you like, you can add a peeled garlic clove for extra flavor. Remove the garlic before adding the pasta.

4. Combine Pasta and Sauce:

• Once the pasta is cooked, reserve about a cup of pasta cooking water, then drain the spaghetti. Add the hot, drained pasta to the pan with the pancetta or guanciale. Toss to combine, ensuring the pasta is well coated.

5. Add the Egg Mixture:

• Quickly remove the pan from the heat. Pour the egg and cheese mixture over the pasta, tossing vigorously to coat. The heat from the pasta will cook the eggs and create a creamy sauce. If the sauce seems too thick, you can add a bit of the reserved pasta water gradually until you achieve the desired consistency.

6. Serve:

• Plate the spaghetti alla carbonara, and sprinkle with additional Pecorino Romano, Parmesan, and black pepper. Optionally, drizzle with a bit of olive oil and garnish with fresh chopped parsley.