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: Reserve 1/4 cup of pasta water before draining the spaghetti.

Step 3: Heat the olive oil in a skillet over medium heat. Add the pancetta or bacon and cook until crispy.

Step 4: Add the minced garlic to the skillet and cook for 30 seconds until fragrant.

Step 5: In a mixing bowl, whisk together the eggs, egg yolks, Parmesan cheese, black pepper, and salt.

Step 6: Add the drained spaghetti to the skillet with the pancetta and toss well to coat.

Step 7: Remove the skillet from the heat and quickly pour in the egg mixture while tossing the pasta continuously to create a creamy sauce.

Step 8: Add a little reserved pasta water as needed to loosen the sauce and make it silky.

Step 9: Serve immediately with extra Parmesan cheese, fresh parsley, and additional black pepper.

Storage and Reheating Tips

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

Reheat gently in a skillet over low heat with a splash of water or milk to help restore the creamy texture.

Avoid overheating, as the eggs may scramble and change the texture of the sauce.

For the best flavor and consistency, enjoy Spaghetti Carbonara freshly made.