carbonara

Ingredients:

• ⁠200g spaghetti
• ⁠100g pancetta or guanciale
• ⁠2 large eggs
• ⁠50g Pecorino Romano, grated
• ⁠50g Parmesan, grated
• ⁠Black pepper
• ⁠Salt
• ⁠1 garlic clove (optional)
• ⁠Fresh parsley (optional)

Instructions:

1. ⁠Cook Pasta: Boil spaghetti in salted water until al dente.
2. ⁠Cook Pancetta: Sauté pancetta/guanciale (and optional garlic) in a skillet until crispy. Remove garlic if used.
3. ⁠Mix Eggs and Cheese: Beat eggs and mix with both cheeses and black pepper.
4. ⁠Combine: Drain pasta (reserve 1 cup water). Toss pasta with pancetta in skillet.
5. ⁠Make Sauce: Off heat, quickly mix in egg and cheese mixture, adding pasta water as needed for a creamy consistency.
6. ⁠Serve: Garnish with more cheese, pepper, and optional parsley. Serve immediately.

Enjoy!