Cheesy Carbonara (Print Version)
# Ingredients:
01 -
12 oz spaghetti pasta.
02 -
4 oz pancetta, diced.
03 -
2 large eggs.
04 -
1 cup grated Parmesan cheese.
05 -
2 cloves garlic, minced.
06 -
1/4 cup heavy cream (optional, for extra creaminess).
07 -
1 tablespoon olive oil.
08 -
1/2 teaspoon black pepper.
09 -
1/4 teaspoon salt.
10 -
1/4 cup chopped parsley (optional, for garnish).
# Instructions:
01 -
Bring a large pot of salted water to a boil. Cook the spaghetti according to package instructions until al dente. Reserve 1/2 cup of pasta water, then drain the spaghetti.
02 -
In a large skillet, heat olive oil over medium heat. Add the diced pancetta and cook until crispy, about 5-7 minutes. Add the minced garlic and sauté for 1 minute.
03 -
In a bowl, whisk together the eggs, grated Parmesan cheese, heavy cream (if using), black pepper, and salt.
04 -
Remove the skillet from the heat and quickly add the cooked spaghetti to the pancetta. Pour the egg mixture over the spaghetti, tossing quickly to coat the pasta without scrambling the eggs. Add a splash of reserved pasta water to achieve a creamy consistency.
05 -
Garnish with chopped parsley and extra Parmesan cheese. Serve immediately.
# Notes:
01 -
Heavy cream is optional for added creaminess.
02 -
Tossing the pasta quickly with the egg mixture helps prevent the eggs from scrambling.