Crispy Pancetta Carbonara

• Spaghetti(360 g)
• Pancetta(220 g)
• Eggs(4)
• Parmesan(120 g)
• Garlic(2 cloves)optional
• Olive oil(½ tbsp)optional
• Black pepper(1¼ tsp)
• Salt(1¾ tsp)

Method

1. 1

   Bring a large pot of {Water} to a boil and season it with {Salt}.

   ~5 min

2. 2

   While the water heats, cut {Pancetta} into small strips. Finely grate {Parmesan}. Peel and finely chop {Garlic}. In a bowl, whisk {Eggs} with {Parmesan} and {Black pepper} until thick and paste-like.

   ~10 min

3. 3

   Add {Spaghetti} to the boiling water and cook until al dente. Scoop out {Water} to use as pasta water before draining.

   ~10 min

4. 4

   While the pasta cooks, heat {Olive oil} in a large pan. Add {Pancetta} and cook until deeply golden and crisp. Stir in {Garlic} for the last minute, then turn off the heat.

   ~6 min

5. 5

   Add the drained {Spaghetti} to the pan with pancetta. Toss for 30 seconds to coat in the fat, then add a splash of reserved {Water} and toss again.

   ~2 min

6. 6

   Working off the heat, pour in the egg mixture and toss vigorously until the sauce turns glossy and clings to the {Spaghetti}. Loosen with a little more reserved {Water} as needed for a silky coating (not a puddle). Season with the remaining {Salt} if needed and more {Black pepper} if you like.

   ~2 min