Creamy Spaghetti Carbonara

Bring a large pot of generously salted water to a boil.

In a large (12-inch) skillet over medium-high heat, cook the chopped bacon until fat renders and the meat is slightly crisp, about 10 minutes. Set aside with a slotted spoon and transfer the bacon to a plate, leaving the fat in the skillet.

In the same skillet with the bacon fat, add the minced garlic and cook over medium heat for 1 minute or until fragrant.

Add the spaghetti to the boiling salted water and cook until al dente, about 8 to 10 minutes. Drain pasta but do not rinse.

Add the chicken broth to the skillet with bacon fat and garlic, and simmer on medium heat for 8-10 minutes, or until the broth reduces by about half.

In a separate bowl, whisk together the beaten eggs, grated Parmigiano Reggiano cheese, grated Pecorino Romano cheese, and 2 teaspoons of water until well combined.

When the spaghetti is done, drain it and immediately add it to the skillet with the reduced broth mixture. Toss to coat the spaghetti.

Slowly pour the egg and cheese mixture over the spaghetti while continuously stirring, ensuring the noodles are evenly coated and the sauce thickens.

Add the arugula, parsley, chopped bacon, kosher salt, and ground black pepper to the skillet. Toss everything together until well combined.

Divide the Creamy Spaghetti Carbonara between 4 warm bowls and serve immediately.