Creamy Spaghetti Carbonara

Instructions

Step 1 Cook the spaghetti in salted boiling water until al dente, then reserve 1/2 cup of pasta water and drain.
Step 2 In a bowl, whisk together eggs, Parmesan, and Pecorino Romano cheese until smooth.
Step 3 In a skillet over medium heat, cook pancetta or bacon until crispy.
Step 4 Add garlic and sauté briefly until fragrant.
Step 5 Add the hot drained pasta to the skillet and toss to combine with the pancetta.
Step 6 Remove the pan from heat and quickly stir in the egg and cheese mixture.
Step 7 Add a splash of reserved pasta water and toss continuously to create a creamy sauce without scrambling the eggs.
Step 8 Season with black pepper and salt to taste.
Step 9 Garnish with chopped parsley and extra cheese before serving.

Storage and Reheating Tips

Store leftovers in an airtight container in the refrigerator for up to 2 days.
Reheat gently in a skillet over low heat with a splash of water or milk to loosen the sauce.
Avoid microwaving on high heat, as it may scramble the eggs and alter the texture.
This dish is best enjoyed fresh for optimal creaminess.