Carbonara pasta

Ingredients

• <ul><li>12 ounces (340g) spaghetti or fettuccine</li><li>4 ounces (115g) pancetta or bacon, diced</li><li>2 cloves garlic, minced</li><li>2 large eggs</li><li>1 cup grated Parmesan cheese</li><li>1/4 cup chopped fresh parsley</li><li>Freshly ground black pepper, to taste</li><li>Salt, to taste</li></ul>

Steps

1. <p>Bring a large pot of salted water to a boil. Cook the spaghetti or fettuccine according to the package instructions until al dente. Drain, reserving 1/2 cup of pasta water.While the pasta is cooking, heat a skillet over medium heat. Add the diced pancetta or bacon and cook until crispy and browned.Remove the skillet from heat and add the minced garlic, stirring it into the cooked pancetta or bacon.In a separate bowl, whisk together the eggs, grated Parmesan cheese, chopped parsley, and a generous amount of black pepper.Add the cooked pasta to the skillet with the pancetta or bacon. Pour the egg mixture over the pasta and quickly toss everything together, ensuring the pasta is evenly coated and the eggs are cooked by the residual heat. If needed, add a little of the reserved pasta water to create a creamy consistency.Season with salt if necessary (remember, the pancetta or bacon can be salty) and add more black pepper to taste.Serve the Carbonara immediately, garnished with additional grated Parmesan cheese and parsley.</p>