"Ingredients:
- 1 lb spaghetti
- 4 oz pancetta, diced
- 2 cloves garlic, minced
- 2 large eggs
- 1 cup grated Pecorino Romano cheese
- Salt and pepper to taste
- Fresh parsley, chopped for garnish
Instructions:
1. Cook the spaghetti according to package instructions until al dente. Reserve 1 cup of pasta water before draining.
2. In a large skillet, cook the pancetta over medium heat until crispy. Add the garlic and cook for an additional minute.
3. In a bowl, whisk together the eggs and grated Pecorino Romano cheese.
4. Add the cooked spaghetti to the skillet with the pancetta and garlic. Toss to combine.
5. Remove the skillet from heat and quickly stir in the egg and cheese mixture. The heat from the pasta will cook the eggs and create a creamy sauce. If the sauce is too thick, add some reserved pasta water to thin it out.
6. Season with salt and pepper to taste.
7. Serve the spaghetti carbonara hot, garnished with chopped parsley.
Cooking time: 20 minutes
Serves: 4
Nutrition information per serving:
- Calories: 570
- Fat: 20g
- Carbohydrates: 67g
- Protein: 28g"
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