Weeknight Traditional Carbonara

Bring a large pot of salted water to boil and cook the spaghetti according to the package instructions until al dente. Reserve 1 cup of pasta water before draining the pasta.

While the spaghetti is cooking, heat olive oil in a large skillet over medium heat. Add the pancetta and cook until crispy, around 5-7 minutes. Set aside on a plate and leave the oil in the pan.

In the same skillet, sauté the garlic for about 30 seconds until fragrant and lightly golden. Remove from heat and set aside.

In a large mixing bowl, whisk together the eggs, parmesan cheese, black pepper, and salt.

Slowly stir in 1/2 cup of the reserved pasta water into the egg mixture to temper it.

Combine the drained pasta and egg mixture, tossing gently to coat the pasta evenly. Stir in the cooked pancetta and garlic along with 2 tablespoons of the remaining reserved pasta water. Let the pasta rest for 2-3 minutes, tossing occasionally, until the sauce thickens slightly.

Adjust the consistency of the sauce by adding more reserved pasta water if needed. Season with additional salt and black pepper as desired.

Serve immediately, garnished with chopped parsley and additional parmesan cheese if desired.