Spaghetti Carbonara

There is a yummy Italian restaurant down the street that has the best Carbonara. I dream about eating it!

I found this recipe that is similar. Carbonara is surprisingly basic and although this recipe is not quite as decadent as the restaurant down the street I dare you to just try to stop eating it!


1 pound spaghetti
1 tablespoon olive oil
8 slices pancetta, diced (you can substitute thick-sliced bacon)
1 clove garlic, minced
1/4 cup pasta water
4 eggs
1/2 cup grated Parmesan cheese
1 pinch salt and black pepper to taste
2 tablespoons chopped fresh parsley
2 tablespoons grated Parmesan cheese

In a bowl beat eggs, add cheese, and salt and pepper. Set aside.

In a large pot of boiling salted water, cook spaghetti pasta until al dente. Do not drain.

While pasta is cooking, in a large skillet cook chopped pancetta and garlic in oil until slightly crisp.  Add cooked spaghetti to skillet, using tongs to remove from water and place into skillet. Toss to coat in the bacon fat.  Add 1/4 cup pasta water to egg mixture to temper the eggs.

Remove skillet from heat.  Add egg mixture to pasta, tossing constantly with tongs or large fork until sauce is creamy. Eggs should not scramble. Add additional pasta water if too thick. Add pepper and chopped parsley sprinkled on top, and extra Parmesan cheese at table.