This rich cream pasta does not disappoint.

This Spaghetti Carbonara is a classic Italian dish that combines simple ingredients to create a rich and flavorful meal. The creamy sauce, made from eggs and Pecorino Romano cheese, coats the pasta beautifully, while the crispy pancetta adds a delightful savory crunch. The minced garlic enhances the overall flavor, creating a delicious and satisfying dish. This carbonara is best enjoyed with a side of garlic bread, a fresh green salad, or sautéed vegetables. Serve it with a glass of crisp white wine, like Pinot Grigio, to complement the creamy and savory flavors of the dish.

Ingredients

• 12 ounces spaghetti
• 4 large eggs
• 1 cup grated Pecorino Romano cheese
• 4 ounces pancetta or guanciale, diced
• 2 cloves garlic, minced
• Salt and black pepper to taste
• Fresh parsley, chopped (optional)

Directions

1. Cook the spaghetti according to the package instructions until al dente. Reserve about 1 cup of pasta water, then drain the spaghetti.
2. In a mixing bowl, whisk together the eggs and grated Pecorino Romano cheese. Set aside.
3. In a large skillet, cook the pancetta or guanciale over medium heat until crispy. Add the minced garlic and cook for another minute.
4. Remove the skillet from heat and add the cooked spaghetti to the skillet. Toss to combine with the pancetta and garlic.
5. Quickly pour the egg and cheese mixture over the hot pasta, tossing continuously to create a creamy sauce. Add reserved pasta water a little at a time to achieve the desired consistency.
6. Season with salt and black pepper to taste. Garnish with fresh parsley if desired.
7. Serve immediately and enjoy.