Classic Spaghetti Carbonara

Bring a large pot of salted water to a boil and cook the spaghetti until al dente according to package instructions.

While the pasta cooks, fry the pancetta in a pan over medium heat until crispy. Remove from heat.

In a bowl, beat the eggs and mix in the grated Parmesan cheese and black pepper.

Drain the spaghetti, reserving a cup of pasta water.

Add the hot spaghetti to the pan with pancetta (heat off) and quickly mix in the egg and cheese mixture, stirring vigorously to create a creamy sauce. Add reserved pasta water a little at a time if needed to loosen the sauce.

Season with additional black pepper and salt if needed. Serve immediately.