Hearty Italian Pasta Carbonara

Instructions

1. 1

   Bring a large pot of salted water to a boil. Add spaghetti and cook according to package instructions until al dente. Reserve 1 cup of pasta water, then drain the pasta.

2. 2

   In a large skillet over medium heat, add the diced pancetta. Cook until crispy and golden, about 5-7 minutes. Remove from heat and set aside.

3. 3

   In a bowl, whisk together the eggs, grated Pecorino Romano cheese, and black pepper until well combined and creamy.

4. 4

   Add the drained spaghetti to the skillet with the pancetta. Toss to combine and allow to cool for about 30 seconds to avoid scrambling the eggs.

5. 5

   Quickly pour the egg mixture over the pasta, tossing vigorously to coat the spaghetti evenly. Add reserved pasta water a little at a time until you reach desired creaminess.

6. 6

   Season with additional black pepper and salt if needed. Serve immediately, garnished with chopped parsley and extra Pecorino Romano cheese.