Instructions:

1. NOTE: Prepare the sauce while the pasta is cooking so the spaghetti will be hot when the sauce is finished; it is important that the pasta is hot when adding the egg mixture, so the heat of the pasta cooks the raw eggs in the sauce.

2. Bring a large pot of salted water to a boil, add the pasta and cook for 8 to 10 minutes or until al dente. Drain the pasta well, reserving some of the pasta water.

3. Cook pancetta in olive oil and saute for about 3 minutes, until the bacon is crisp. Add garlic and sautee to soften.

4. Add hot, drained spaghetti to the pan toss for 2 minutes to coat.

5. Beat the eggs and Parmesan together in a mixing bowl, stirring well to prevent lumps.

6. Remove the pan from the heat and pour the egg/cheese mixture into the pasta, stirring quickly until the eggs thicken

7. Thin out the sauce with a bit of the reserved pasta water, until it reaches desired consistency.

8. Season the carbonara with salt and pepper to taste.

9. Garnish with fresh Parmesan & parsley

​