Spaghetti alla Carbonara

There's nothing not to love about bacon, cheese, and pasta that make up this classic and easy Spaghetti alla Carbonara recipe.

📝 Ingredients

• 1/2 lb spaghetti, (dry)
• 4 oz pancetta or bacon, (chopped)
• 2 garlic cloves, (minced)
• Pinch Ground black pepper
• 1 egg
• 1/4 c Parmigiano Reggiano cheese
• 1/4 c fresh parsley, (,chopped (for serving))

👨‍🍳 Instructions

1. 1Bring 1 quart of water to a boil in a medium saucepan. Add a generous dashing of salt and the pasta to the boiling water. Boil the pasta 7-8 minutes, until just barely al dente. (Remember, we will be finishing off cooking the pasta in the skillet, so stop it just before you would want to eat it.) When the pasta is done drain it, reserving 1 cup of the cooking liquid.
2. 2While the pasta is cooking sauté the pancetta or bacon over medium high heat until it begins to crisp, 3-4 minutes. Add the minced garlic and black pepper and continue to sauté an additional minute. Remove the pan from the heat. (And drain the excess grease, if desired.)
3. 3Beat the eggs in a medium bowl. Slowly add 1 cup of the pasta cooking liquid, while beating constantly, to temper the eggs. Mix in Parmigiano-Reggiano cheese.
4. 4Add the cooked spaghetti to the garlic and pancetta in the sauté pan (off the heat). Toss the pasta together with the pancetta to coat it well with the grease in the pan.
5. 5Add the egg mixture, slowly, tossing constantly to coat the pasta with the eggs and slowly cook them from the residual heat of the pan. If there is still liquid that has not thickened after you have added all the egg mixture, return the pan to a very low heat and cook, tossing constantly, until the eggs have thickened.
6. 6Serve topped with fresh, chopped parsley accompanied by a side salad.