Spaghetti Carbonara

Ingredients:

• 350 g Spaghetti
• 150 g Guanciale or Pancetta (Italian bacon), diced
• 2 Eggs
• 50 g Pecorino cheese, grated
• 50 g Parmesan cheese, grated
• Freshly ground black pepper
• Salt
• Optional: a clove of garlic (traditionally not included)

Instructions:

1. Cook pasta: Cook the spaghetti in a large pot of salted water until al dente, as indicated on the package. Make sure to save about 1 cup of the cooking water before draining the pasta.

2. Brown the bacon: In a pan over medium heat, fry the diced Guanciale or Pancetta until it is crispy. If you are using garlic, add it and briefly fry until fragrant, but not browned. Then remove the garlic.

3. Prepare egg-cheese mixture: In a bowl, mix the eggs, grated Pecorino cheese, and grated Parmesan cheese. Mix well and season with freshly ground black pepper.

4. Mix pasta and bacon: Add the drained spaghetti to the pan with the crispy bacon and mix well. You can also add some of the reserved pasta water to thin the sauce and improve the sauce's adhesion to the pasta.

5. Add egg-cheese mixture: Pour the egg-cheese mixture over the pasta and bacon and stir vigorously immediately so that the eggs become creamy and coat the pasta with the sauce. Make sure to do this quickly so that the eggs do not curdle.

6. Serve: Distribute Spaghetti Carbonara on plates and garnish with additional grated Pecorino and black pepper. Serve immediately while it is hot.

Enjoy your homemade Spaghetti Carbonara! This dish is simple, but incredibly delicious when prepared with high-quality ingredients.