Pasta Carbonara (Easy)

This easy Spaghettini Carbonara features pasta in a deliciously creamy Parmesan sauce with savoury pancetta.

1 lb spaghettini or other long pasta
6 slices pancetta, guanciale or bacon, chopped
2 cloves garlic, minced
3 large eggs, room temperature
1 cup Parmesan Reggiano or Pecorino Romano cheese, freshly grated
black pepper, freshly ground

Garnish:
Parmesan cheese, freshly grated

In a medium bowl, whisk together eggs, Parmesan cheese and black pepper. Set aside.

In a large skillet, cook pancetta over medium heat until crisp. Remove from the pan with a slotted spoon and set aside. Add garlic to the pan and cook for 1 minute.

Meanwhile, cook pasta in a large pot of salted water until al dente. Reserve 1 cup of pasta water. Drain well but do not rinse.

Add the hot drained pasta to the skillet with the garlic and toss to coat.

Remove the skillet from the heat and pour in the egg mixture, mixing well with tongs. If needed, add reserved pasta water to adjust the consistency of the sauce.

Add the pancetta or bacon and toss until combined. Season with additional salt to taste.

Serve hot, garnished with additional Parmesan cheese, if desired.

Cook's Notes:

• Ensure eggs are at room temperature before beginning.
• This dish comes together fast. Prepare all ingredients before starting the recipe.
• Cook the pasta until it is ‘al dente’ or firm.
• Do not rinse the pasta, the starch helps the sauce cling.
• Add a bit of pasta water if needed to create a creamy consistency.
• Carbonara will keep in the refrigerator for 3-4 days. Because of the creamy sauce it is not recommended to freeze.