Ingredients:
- 400g spaghetti
- 200g pancetta or streaky bacon, cut into small cubes
- 3 large eggs
- 1 cup grated Parmesan cheese
- 2 cloves garlic, peeled
- Salt and freshly ground black pepper
- Fresh parsley, chopped (optional for garnish)
Instructions:
- Cook Pasta: Bring a large pot of salted water to a boil. Add the spaghetti and cook until al dente, about 8-10 minutes.
- Cook Pancetta: While the pasta is cooking, heat a large skillet over medium heat. Add the pancetta and garlic and cook until the pancetta is crispy and golden. Remove the garlic and discard.
- Mix Eggs and Cheese: In a bowl, whisk together the eggs and Parmesan cheese until well combined. Season with a pinch of salt and plenty of black pepper.
- Combine: Once the spaghetti is cooked, reserve a cup of pasta water and then drain the spaghetti. Add the hot spaghetti to the skillet with the pancetta. Remove the skillet from the heat and quickly pour in the egg and cheese mixture, stirring briskly to coat the pasta and prevent the eggs from scrambling.
- Adjust Consistency: If the sauce is too thick, add a little of the reserved pasta water to reach your desired consistency.
- Serve: Serve immediately, garnished with extra Parmesan cheese and chopped parsley if desired.