My homemade Spaghetti Carbonara

*Ingredients:*

– 12 oz spaghetti
– 4 oz pancetta or bacon, diced
– 3 large eggs
– 1 cup grated Parmesan cheese
– Salt and black pepper
– Fresh parsley, chopped (optional)

*Instructions:*

1. Cook spaghetti al dente; reserve 1 cup pasta water.
2. In a skillet:
a. Cook pancetta until crispy.
b. Remove from heat.
3. In a large bowl:
a. Whisk eggs, Parmesan, and reserved pasta water.
b. Add cooked spaghetti; toss.
4. Add pancetta to egg mixture; toss.
5. Season with salt and pepper.
6. Serve immediately, garnished with parsley (if desired).

*Tips and Variations:*

– Use guanciale or prosciutto for authentic Italian flavor.
– Add cherry tomatoes or peas for added flavor.
– Use whole eggs or egg yolks for richer sauce.
– Substitute spaghetti with other pasta shapes.

*Authenticity Notes:*

– Carbonara does not contain cream.
– Use high-quality Parmesan cheese.
– Reserve pasta water for creamy sauce.

*Nutritional Information (approx.):*

Per serving:

– Calories: 520
– Protein: 35g
– Fat: 30g
– Saturated fat: 10g
– Cholesterol: 180mg
– Carbohydrates: 40g
– Fiber: 4g
– Sugar: 4g
– Sodium: 500mg