Spaghetti Carbonara

Step 1 -In a medium bowl, whisk together the eggs, 1 cup of the parmesan cheese, and the black pepper.

Step 2 -In a large skillet, cook the pancetta over medium heat until crisp, about 5-7 minutes.

Step 3 -Transfer the pancetta from the pan with a slotted spoon.

Step 4 -Add the garlic to the pan with the drippings and cook until fragrant, about 1 minute.

Step 5 -Cook the pasta in a large pot of salted boiling water until al dente, according to the package directions.

Step 6 -Reserve 1 cup of the pasta water and then drain the pasta well.

Step 7 -Add the hot pasta to the skillet with the garlic, tossing to coat.

Step 8 -Transfer the skillet from the heat and immediately pour in the egg mixture, mixing well and tossing vigorously with tongs; the trick is letting the heat from the hot pasta and drippings cook the eggs without scrambling them, forming a creamy sauce.

Step 9 -Add the reserved pasta water to adjust the consistency of the sauce if it seems too thick.

Step 10 -Add the pancetta to the pasta and toss until combined.

Step 11 -Taste for seasoning and adjust with the salt and the pepper as needed.

Step 12 -Garnish with the parsley and the grated parmesan cheese and serve.