Pasta Carbonara

Ingredients:

• 200g spaghetti or rigatoni
• 150g pancetta or bacon, chopped
• 2 large eggs
• 1/2 cup grated Parmesan cheese
• 1/4 cup grated Pecorino Romano cheese
• 2 cloves garlic, minced
• Salt and black pepper, to taste
• Fresh parsley, chopped (for garnish)

Instructions:

1. Cook the pasta according to package instructions until al dente. Reserve 1/2 cup of pasta water before draining.
2. While the pasta cooks, heat a large pan over medium heat and cook the pancetta or bacon until crispy (about 5-7 minutes). Remove from the pan and set aside.
3. In a bowl, whisk together the eggs, Parmesan, and Pecorino Romano cheeses. Season with black pepper.
4. Add the garlic to the pan and cook for 1 minute until fragrant.
5. Add the drained pasta to the pan with garlic and toss to coat in the rendered bacon fat.
6. Remove the pan from heat and quickly toss the pasta with the egg and cheese mixture. Add reserved pasta water a tablespoon at a time until the sauce reaches the desired consistency.
7. Stir in the crispy pancetta and season with more pepper. Garnish with fresh parsley and serve immediately.