Pasta Carbonara

Here’s a simple, classic Pasta Carbonara 🍝
(Creamy without cream!)

Ingredients

• 12 oz spaghetti (or similar pasta)

• 4 oz pancetta or bacon, diced

• 2 large eggs

• 1/2 cup grated Parmesan or Pecorino Romano

• 2 cloves garlic, minced (optional)

• Black pepper, to taste

• Salt (for pasta water)

Instructions

1. Cook pasta in well-salted boiling water until al dente.
   Reserve 1 cup of pasta water, then drain.

2. While pasta cooks, cook pancetta/bacon in a skillet over medium heat until crispy.
   Add garlic (if using) and cook 30 seconds.

3. In a bowl, whisk eggs and cheese together. Add lots of black pepper.

4. Reduce skillet heat to low. Add drained pasta to the pancetta and toss.

5. Remove from heat, then quickly stir in the egg-cheese mixture.

6. Add a little reserved pasta water at a time, stirring constantly, until creamy.

7. Taste and add more pepper or cheese if needed. Serve immediately.

Tips

• Keep the heat low when adding eggs so they don’t scramble.

• Pasta water is key—it makes the sauce silky.

• No extra salt may be needed because the cheese and pancetta are salty.

Want a chicken, vegetarian, or extra-cheesy version?