Savor the Flavors of Italy with Spaghetti Carbonara

Ingredients:

• 8 oz (225g) spaghetti
• 2 large eggs
• 1 cup (100g) grated Pecorino Romano cheese (or Parmesan as a substitute)
• 4-5 slices of pancetta or guanciale, diced
• 2 cloves of garlic, minced (optional)
• Freshly ground black pepper
• Salt
• Fresh parsley, chopped (for garnish)

Instructions:

1. Boil the Spaghetti: Cook the spaghetti in a large pot of salted boiling water until al dente, following the package instructions. Reserve a cup of pasta cooking water, then drain the spaghetti.

2. Prepare the Sauce: While the spaghetti is cooking, whisk the eggs in a bowl and mix in the grated Pecorino Romano cheese. Season with a generous amount of freshly ground black pepper. Set aside.

3. Cook the Pancetta: In a separate pan, cook the diced pancetta or guanciale over medium heat until it becomes crispy. If you prefer, you can add minced garlic for extra flavor. Remove from heat once it's cooked.

4. Combine Everything: Add the cooked and drained spaghetti to the pan with the pancetta (or guanciale). Toss the pasta in the pan to combine with the pancetta and its flavorful fat. Make sure the pan is off the heat when you do this.

5. Add the Egg Mixture: Now, here's the crucial part. While the pan is off the heat, pour the egg and cheese mixture over the pasta. Quickly and vigorously toss everything together. The heat from the pasta will cook the eggs into a creamy, luscious sauce. If it seems too thick, you can add a bit of the reserved pasta cooking water to achieve your desired consistency.

6. Serve: Plate the Spaghetti Carbonara, and garnish with extra Pecorino Romano cheese, freshly ground black pepper, and chopped fresh parsley.

7. Enjoy: Serve immediately while it's still hot, and savor the rich, creamy, and flavorful Spaghetti Carbonara.

That's it! You've made a classic Spaghetti Carbonara. It's a simple yet incredibly delicious Italian dish.