Carbonara Pasta (Print Version)

# Ingredients:

01 - 12 oz spaghetti
02 - 4 oz pancetta (or bacon), diced
03 - 2 large eggs
04 - ¾ cup grated Pecorino Romano (or Parmesan)
05 - ½ cup grated Parmesan
06 - 2 cloves garlic, minced
07 - ½ tsp black pepper
08 - ½ tsp salt
09 - ½ cup reserved pasta water

# Instructions:

01 - Cook pasta al dente in salted water. Reserve ½ cup pasta water, then drain.
02 - Sauté pancetta in a skillet until crispy. Add garlic; cook 30 seconds. Remove from heat.
03 - Whisk eggs, cheeses, pepper, and salt in a bowl.
04 - Toss hot pasta with pancetta. Remove from heat; quickly stir in egg mixture, adding pasta water as needed to create a creamy sauce.
05 - Serve immediately, topped with extra cheese and pepper.

# Notes:

01 - The heat from the pasta cooks the egg mixture, creating a silky sauce without scrambling the eggs.
02 - Traditional carbonara does not contain cream - the creaminess comes from the eggs and cheese.

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