Carbonara

Bring a large pot of generously salted water to a rolling boil and cook the spaghetti according to package directions until al dente, usually 10-12 minutes. Meanwhile, in a mixing bowl, whisk together the whole eggs, grated Parmesan cheese, Pecorino Romano cheese, and freshly ground black pepper until well combined and smooth. This egg and cheese mixture is the heart of carbonara - it will create the creamy sauce without using any cream. Reserve 1 cup of the starchy pasta cooking water before draining as this will help create the perfect silky texture.

While the pasta cooks, heat olive oil in a large skillet over medium heat and add the diced pancetta or bacon. Cook for 4-5 minutes, stirring occasionally, until the pancetta is golden brown and crispy, rendering out its delicious fat. Add the minced garlic to the pan and cook for 30 seconds until fragrant but not browned - burnt garlic will ruin the delicate flavor of carbonara. Remove the skillet from heat temporarily to prevent the garlic from overcooking while you finish the pasta.

This is the crucial step that makes or breaks carbonara. Drain the pasta and immediately add it to the skillet with the pancetta, tossing quickly to coat with the rendered fat. Remove the skillet from heat completely - this is essential to prevent the eggs from scrambling. Quickly pour the egg and cheese mixture over the hot pasta and toss vigorously with tongs for 1-2 minutes. The residual heat from the pasta will gently cook the eggs, creating a silky, creamy sauce. Add pasta water gradually, 2-3 tablespoons at a time, while tossing until you achieve a glossy, creamy consistency that coats each strand of pasta perfectly.

Taste the carbonara and adjust seasoning with salt and additional black pepper as needed - remember that the pancetta and cheese already provide saltiness. The sauce should be creamy and coat the pasta without being too thick or too thin. Serve immediately in warmed bowls, as carbonara waits for no one and is best enjoyed piping hot. Garnish with additional grated Parmesan cheese, freshly cracked black pepper, and chopped fresh parsley if desired. This authentic Roman pasta dish represents the perfect marriage of simple ingredients - eggs, cheese, pancetta, and pasta - transformed into something truly magical through proper technique and timing.