Spaghetti Carbonara

Ingredients

1 pound of spaghetti or linguini 

2 tablespoons of extra-virgin olive oil 

4 ounces of pancetta or bacon, cubed or sliced into small strips 

4 garlic cloves, finely chopped

2 large eggs 

1 cup of freshly grated Parmesan cheese, plus more for serving 

Freshly ground black pepper

1 handful of fresh parsley, chopped

Directions

1. Prepare the sauce while the pasta is cooking to ensure that the spaghetti will be hot and ready when the sauce is finished; it is very important that the pasta is hot when adding the egg mixture, so that the heat of the pasta cooks the raw eggs in the sauce. 

2. Bring a large pot of salted water to a boil, add the pasta and cook for 8 to 10 minutes or until tender yet firm. Drain the pasta well, reserving 1/2 cup of the pasta water to use in the sauce if you wish. 

3. Meanwhile, heat the olive oil in a deep skillet over medium flame. Add the bacon and sauté for about 3 minutes, until the bacon is crisp and the fat is rendered. Toss the garlic into the fat and sauté for less than 1 minute to soften. 

4. Add the hot, drained spaghetti to the pan and toss for 2 minutes to coat the strands in the bacon fat. Beat the eggs and Parmesan together in a mixing bowl, stirring well to prevent lumps. 

5. Remove the pan from the heat and pour the egg/cheese mixture into the pasta, whisking quickly until the eggs thicken, but do not scramble. Thin out the sauce with a bit of the reserved pasta water, until it reaches your desired consistency. Season the carbonara with freshly ground black pepper and salt to taste. Garnish with chopped parsley and Parmesan. 

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