Instructions
Step 1 Cook the spaghetti in salted boiling water until al dente, reserving 1/4 cup of pasta water before draining.
Step 2 In a bowl, whisk together eggs and grated Parmesan cheese until smooth.
Step 3 In a skillet over medium heat, cook pancetta or bacon until crispy, then add garlic and sauté briefly.
Step 4 Reduce heat to low and add the cooked spaghetti to the skillet, tossing with the pancetta.
Step 5 Remove the skillet from heat and quickly pour in the egg and cheese mixture, stirring vigorously to create a creamy sauce without scrambling the eggs.
Step 6 Add reserved pasta water a little at a time to achieve a silky consistency.
Step 7 Season with salt and black pepper to taste.
Step 8 Garnish with extra Parmesan and fresh parsley if desired.
Step 9 Serve immediately while warm and creamy.
Storage and Reheating Tips
Store leftovers in an airtight container in the refrigerator for up to 2 days. Reheat gently on low heat with a splash of water or milk, stirring constantly to prevent the sauce from separating. This dish is best enjoyed fresh and is not recommended for freezing.
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