a simple recipe for a classic dish: Spaghetti Carbonara.

Ingredients:

12 oz (340g) spaghetti

2 large eggs

1 cup grated Pecorino Romano cheese (you can also use Parmesan)

4 oz (113g) pancetta or guanciale, diced

2 cloves garlic, minced

Freshly ground black pepper

Salt

Fresh parsley, chopped (for garnish, optional)

Instructions:

Cook the Spaghetti:

Bring a large pot of salted water to a boil. Add the spaghetti and cook according to the package instructions until al dente. Reserve about 1/2 cup of pasta cooking water, then drain the spaghetti.

Prepare the Sauce:

While the spaghetti is cooking, in a mixing bowl, whisk together the eggs, grated Pecorino Romano cheese, and a generous amount of freshly ground black pepper. Set aside.

Cook the Pancetta/Guanciale:

In a large skillet over medium heat, add the diced pancetta or guanciale. Cook until it becomes crispy and renders its fat, which will take about 5-7 minutes.

Add Garlic:

Add the minced garlic to the skillet with the crispy pancetta and cook for about 1 minute, just until it becomes fragrant. Be careful not to brown the garlic.

Combine the Pasta and Sauce:

Remove the skillet from heat. Immediately add the drained spaghetti to the skillet with the pancetta and garlic. Toss to combine, allowing the heat from the pasta to slightly cool down before adding the egg and cheese mixture.

Add Egg and Cheese Mixture:

Pour the egg and cheese mixture over the pasta and quickly toss everything together. The heat from the pasta will cook the eggs, creating a creamy, silky sauce. If the sauce is too thick, add a little of the reserved pasta cooking water to reach your desired consistency.

Serve:

Serve the spaghetti carbonara immediately while it's hot. Garnish with additional grated Pecorino Romano cheese, freshly ground black pepper, and chopped fresh parsley if desired.

Enjoy your homemade Spaghetti Carbonara! It's a classic Italian dish that's sure to satisfy your taste buds.