Quick and Juicy Spaghetti Carbonara with a Creamy Twist

Ingredients

• 200g spaghetti
• 100g pancetta or bacon, diced
• 2 large eggs
• 50g grated Parmesan cheese
• 50ml heavy cream
• 2 cloves garlic, minced
• Salt and freshly ground black pepper, to taste
• 1 tbsp olive oil
• Fresh parsley, chopped (optional)

Instructions

1. Cook the spaghetti in salted boiling water according to package instructions until al dente. Drain and set aside, reserving some pasta water.
2. In a large pan, heat olive oil over medium heat. Add pancetta and cook until crispy, about 5 minutes. Add minced garlic and sauté for another minute.
3. In a bowl, whisk together eggs, Parmesan cheese, and heavy cream until smooth.
4. Remove the pan from heat and add the cooked spaghetti. Quickly pour the egg mixture over the pasta, tossing constantly to create a creamy sauce. Use reserved pasta water to adjust consistency if needed.
5. Season with salt and pepper to taste. Garnish with fresh parsley if desired and serve immediately.

Notes

• Use freshly grated Parmesan for the best flavor and texture.
• Work quickly when combining pasta and egg mixture to prevent scrambling.
• For a smoky flavor, try smoked pancetta or bacon.

Nutrition