A classic Italian dish made with a few high-quality ingredients for an authentic flavor.
Cook the spaghetti in plenty of salted water according to the package instructions.
Make sure to stir the spaghetti occasionally to prevent it from sticking together.
Cut the pancetta into cubes and grate the parmesan cheese.
Use freshly grated parmesan for the best flavor.
Beat the eggs in a bowl and add the grated parmesan, mixing well.
Make sure the eggs are at room temperature for a smoother mixture.
Heat the oil in a large pan and sauté the pancetta until crispy.
Keep an eye on the pancetta to avoid burning.
Drain the spaghetti, reserving some cooking water, and add it to the pan with the pancetta.
Add a little reserved pasta water if the mixture seems dry.
Remove the pan from the heat and add the egg and cheese mixture, stirring quickly to prevent the eggs from cooking.
Work quickly to ensure a creamy sauce.
Serve the spaghetti carbonara with a sprinkle of fresh parsley and black pepper.
For extra flavor, use freshly cracked black pepper.
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