Pasta Carbonara

Bring a large pot of salted water to a boil.

Grate the Parmesan cheese.

Beat the eggs in a bowl and mix with grated Parmesan.

Finely chop the garlic.

Dice the pancetta.

Cook the spaghetti in the boiling water according to package instructions until al dente.

While the pasta is cooking, heat olive oil in a large pan over medium heat.

Add the diced pancetta and cook until crispy, about 5-7 minutes.

Add the chopped garlic to the pan and cook for 1 minute, stirring frequently.

Drain the spaghetti, reserving a cup of pasta water.

Add the hot spaghetti to the pan with pancetta and garlic.

Remove the pan from the heat and quickly pour the egg and cheese mixture over the spaghetti, tossing to combine.

If the sauce is too thick, add reserved pasta water a little at a time until desired consistency is reached.

Season with black pepper and salt to taste.

Serve immediately with extra Parmesan cheese on top.