Spaghetti Carbonara al dente

Here’s a recipe my mom used to make occasionally: Spaghetti Carbonara. I remember when she first told me the name it sounded like it was made from carbon-fiber strips. I was a little disappointed it wasn’t.

Spaghetti Carbonara

Ingredients:

• 8 ounces (225g) spaghetti
• 4 ounces (115g) pancetta or bacon, diced
• 2 cloves garlic, minced
• 2 large eggs
• 1/2 cup (120ml) heavy cream
• 1 cup (100g) grated Parmesan cheese
• Salt and black pepper, to taste
• Fresh parsley, chopped (for garnish)

Instructions:

1. Cook the spaghetti in a large pot of salted boiling water according to package instructions until al dente. Drain and set aside, reserving about 1/2 cup (120ml) of the pasta cooking water.
2. In a large skillet, cook the diced pancetta or bacon over medium heat until crispy and browned. Remove the pancetta/bacon from the skillet, leaving the rendered fat behind.
3. In the same skillet, add the minced garlic and cook for about 1 minute until fragrant.
4. In a bowl, whisk together the eggs, heavy cream, and grated Parmesan cheese until well combined. Season with salt and black pepper.
5. Return the cooked spaghetti to the pot and place it over low heat. Pour the egg and cheese mixture over the spaghetti, along with the cooked pancetta/bacon and garlic. Toss everything together quickly and continuously until the sauce thickens and coats the pasta. This should take about 1-2 minutes. If the sauce seems too thick, add a little bit of the reserved pasta cooking water to loosen it up.
6. Remove the pot from the heat and let the pasta rest for a minute or two. This will allow the sauce to thicken further.
7. Serve the spaghetti carbonara hot, garnished with freshly chopped parsley and an extra sprinkle of grated Parmesan cheese.

Note: Traditional spaghetti carbonara does not typically include cream, but this version adds a touch of richness to the sauce. Feel free to omit the cream if you prefer a more traditional preparation.