1/2cup grated Pecorino Romano cheese (or Parmesan)
Salt and black pepper to taste
Fresh parsley, chopped (for garnish)
Istruzioni
Bring a large pot of salted water to a boil. Cook the spaghetti according to the package instructions until al dente. Drain the cooked pasta, reserving some of the pasta water.
While the pasta is cooking, heat a large skillet over medium heat. Add the diced pancetta or bacon and cook until crispy and browned. Remove from the skillet and set aside, leaving the rendered fat in the skillet.
In a bowl, whisk together the eggs, grated cheese, and a pinch of black pepper.
Return the drained spaghetti to the pot it was cooked in. Pour the egg and cheese mixture over the hot pasta, and quickly toss to coat the strands evenly. The residual heat will cook the eggs gently and create a creamy sauce. If the mixture seems too dry, add a little of the reserved pasta water, a tablespoon at a time, until desired consistency is reached.
Add the cooked pancetta or bacon to the pasta, and toss to combine. The heat from the pasta will warm the pancetta.
Taste and season with salt if needed, keeping in mind that the pancetta and cheese are already salty.
Serve the spaghetti carbonara immediately, garnished with chopped parsley and additional grated cheese if desired.