Spaghetti carbonara

Unbalanced

% Daily Values based on a 2,000 calorie diet

Step 1

Cook 1.5 pounds of spaghetti in a large pot of salted boiling water according to package instructions until al dente; reserve 1 cup of pasta water.

Step 2

While the pasta cooks, in a large pan, cook 12 ounces of pancetta or bacon, cut into pieces, until crisp. Remove from the pan and set aside. Drain all but 2 tablespoons of fat from the pan.

Step 3

In the same pan, sauté 2 cloves of minced garlic in the remaining fat until fragrant.

Step 4

In a bowl, whisk together 6 eggs and 1.5 cups of grated Parmesan cheese.

Step 5

Drain the pasta and add it to the pan with the garlic. Quickly pour the egg and cheese mixture over the pasta, tossing rapidly to coat the pasta without letting the eggs scramble. Add the reserved pasta water a little at a time until the sauce reaches a creamy consistency.

Step 6

Add the cooked pancetta or bacon, toss again, and serve immediately.