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Spaghetti Carbonara
200g spaghetti • 100g pancetta or guanciale, diced • 2 large eggs • 50g Pecorino Romano cheese, grated • Salt and freshly ground black pepper • Fresh parsley, chopped (for garnish) Instructions: 1. Bring a large pot of salted water to a boil. Add the spaghetti and cook until al dente. Reserve about 1 cup of pasta water, then drain the pasta. • 2. While the pasta is cooking, heat a skillet over medium heat. Add the diced pancetta or guanciale and cook until crispy and golden brown. Remove from heat and set aside. • 3. In a bowl, whisk together the eggs, grated Pecorino Romano cheese, and a generous amount of freshly ground black pepper. • 4. Add the drained pasta to the skillet with the pancetta or guanciale. Toss to combine. • 5. Remove the skillet from the heat and
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