Ingredients:
- 400g (14 oz) spaghetti
- 200g (7 oz) pancetta or bacon, diced
- 3 large eggs
- 1 cup grated Parmesan cheese
- 2 cloves garlic, minced
- Salt and black pepper to taste
- Fresh parsley, chopped (for garnish)
Method:
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Get Your Pasta On: Bring a large pot of salted water to a boil. Add spaghetti and cook according to package instructions. Make sure to keep it al dente (cooked but still firm).
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Sizzle the Bacon Magic: While your pasta is doing its thing, heat a splash of olive oil in a skillet over medium heat. Add your diced pancetta or bacon and let it sizzle until golden and crispy.
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Garlic Love: Add minced garlic to the party in the skillet. Cook for about 1 minute, just until it's fragrant. Don't let it burn - we want that subtle garlic goodness.
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Egg-cellent Mixture: In a bowl, beat the eggs, mix in the grated Parmesan cheese, and season with a generous pinch of black pepper. This is your creamy sauce base.
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Drain and Toss: Once your pasta is al dente, drain it, but keep about 1/2 cup of the pasta water. Toss the hot pasta into the skillet with the bacon and garlic, making sure everything is well mixed.
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The Magic Touch: Remove the skillet from heat and quickly pour in the egg and cheese mixture. Toss the pasta until the sauce coats it evenly. If it's too thick, add a bit of the reserved pasta water to achieve that perfect creamy consistency.
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Garnish and Enjoy: Sprinkle with fresh parsley for a burst of colour and freshness. Serve immediately, maybe with an extra dusting of Parmesan for good measure.
Congratulations, you've just made a delightful carbonara! 🍝 Remember, good food is made to be enjoyed, so grab a fork and savour the creamy goodness. Enjoy!