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Bring a large pot of salted water to a boil over medium high heat. Add spaghetti noodles and cook until al dente (fully cooked but still firm) or according to package directions, about 8-10 minutes. Turn off the heat and set the pot aside.
While cooking the spaghetti, prepare the sauce mixture by whisking together eggs, Parmesan cheese and pepper in a medium mixing bowl. Set aside.
Sauté pancetta or bacon (no cooking oil needed) in a shallow saucepan over medium high heat until crisp, about 3-4 minutes. Add garlic and sauté for another minute until fragrant.
Turn off heat and transfer the hot spaghetti into the garlicky bacon in the saucepan. Add 1 to 2 tablespoons of hot pasta water and stir vigorously to combine. A vigorous whisking emulsifies fat from the bacon and pasta water, creating the classic creamy carbonara.
Stir in the egg-parmesan mixture and toss to coat, about 1 minute. Egg yolk is also an emulsifier which further helps fat disperse throughout the liquid, making the sauce creamy.
Serve immediately on a plate and garnish with parsley and extra parmesan on top, if desired.