– Spaghetti (or any pasta of your choice) – Bacon or pancetta, diced – Eggs – Parmesan cheese, grated – Garlic, minced – Black pepper
Cook the spaghetti in a large pot of boiling salted water according to the package instructions until al dente. Reserve 1/2 cup of pasta cooking water, then drain the pasta.
In a large skillet over medium heat, cook the diced bacon or pancetta until crisp and golden brown, about 5-7 minutes. Remove from the skillet and set aside.
In a mixing bowl, whisk together the eggs, grated Parmesan cheese, minced garlic, and a generous amount of freshly ground black pepper. Set aside.
Return the cooked and drained pasta to the skillet with the rendered bacon fat. Toss the pasta with the cooked bacon over low heat until evenly coated.
Remove the skillet from the heat. Quickly pour the egg and cheese mixture over the hot pasta, stirring continuously to coat the pasta evenly. The residual heat will cook the eggs and melt the cheese, creating a creamy sauce.
If the sauce seems too thick, gradually add some of the reserved pasta cooking water a little at a time until the desired consistency is reached. Toss the pasta continuously as you add the water.
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