Foodie Indian

Ingredients:

• 8 ounces (225 grams) of spaghetti
• 4 ounces (115 grams) of pancetta or bacon, diced
• 2 cloves of garlic, minced
• 2 large eggs
• 1/2 cup (120 ml) of grated Parmesan cheese
• Salt and black pepper to taste
• Chopped fresh parsley for garnish (optional)

Instructions:

1. Cook the spaghetti in a large pot of boiling salted water according to the package instructions until al dente. Drain the cooked spaghetti, reserving about 1/2 cup (120 ml) of the pasta water.
2. While the spaghetti is cooking, heat a large skillet over medium heat. Add the diced pancetta or bacon and cook until crispy and browned. Remove from the skillet and set aside.
3. In the same skillet, add the minced garlic and sauté for about 1 minute until fragrant.
4. In a small bowl, whisk together the eggs and grated Parmesan cheese until well combined. Season with salt and black pepper.
5. Reduce the heat to low and return the cooked spaghetti to the skillet with the garlic. Toss the spaghetti with the garlic until well coated.
6. Remove the skillet from the heat and quickly pour in the egg and Parmesan mixture, tossing the spaghetti continuously to coat it evenly. The heat from the pasta will cook the eggs and create a creamy sauce. If the sauce seems too thick, you can add a little pasta water gradually to thin it out.
7. Add the cooked pancetta or bacon to the skillet and toss to combine with the pasta.
8. Taste and adjust the seasoning with salt and black pepper if needed.
9. Serve the spaghetti carbonara immediately, garnished with chopped fresh parsley if desired.

Enjoy your homemade Spaghetti Carbonara!