Quick and Flavorful Spaghetti Carbonara for Busy Nights

Ingredients

• 200g spaghetti
• 100g pancetta or guanciale, diced
• 2 large eggs
• 50g grated Parmesan cheese
• 2 cloves garlic, minced
• Salt and freshly ground black pepper, to taste
• 1 tablespoon olive oil

Instructions

1. Bring a large pot of salted water to a boil. Cook the spaghetti according to package instructions until al dente.
2. While the pasta cooks, heat olive oil in a pan over medium heat. Add the pancetta and garlic, cooking until the pancetta is crispy. Remove from heat.
3. In a bowl, whisk together the eggs and grated Parmesan cheese until smooth.
4. Drain the pasta, reserving about 1/2 cup of the pasta water.
5. Quickly toss the hot spaghetti with the pancetta and garlic mixture. Remove from heat and immediately stir in the egg and cheese mixture, adding reserved pasta water a little at a time to create a creamy sauce.
6. Season with salt and plenty of freshly ground black pepper. Serve immediately.

Notes

• Be sure to remove the pan from heat before adding the egg mixture to avoid scrambling the eggs.
• Use freshly grated Parmesan for the best flavor and texture.
• For a party appetizer twist, serve small carbonara bites on toasted baguette slices.

Nutrition