Spaghetti Carbonara

Instructions

Step 1: Bring a large pot of salted water to a boil and cook the spaghetti according to package instructions until al dente.

Step 2: While the pasta cooks, heat olive oil in a large skillet over medium heat and cook the pancetta or bacon until crispy. Add the minced garlic and cook for 1 minute.

Step 3: In a medium bowl, whisk together the eggs, egg yolks, Parmesan cheese, Pecorino Romano cheese, black pepper, and salt.

Step 4: Reserve 1/4 cup of pasta water, then drain the spaghetti.

Step 5: Add the hot spaghetti to the skillet with the pancetta and toss well.

Step 6: Remove the skillet from the heat and slowly pour in the egg and cheese mixture while tossing the pasta continuously to create a creamy sauce.

Step 7: Add reserved pasta water a little at a time if needed to loosen the sauce.

Step 8: Serve immediately with extra cheese, black pepper, and fresh parsley if desired.

Storage and Reheating Tips

Store leftover Spaghetti Carbonara in an airtight container in the refrigerator for up to 3 days.

To reheat, warm the pasta gently in a skillet over low heat with a splash of water or milk to help restore the creamy texture.

Avoid overheating, as the sauce may become scrambled or dry.