Classic Italian Pasta Carbonara

Cook the spaghetti according to package instructions until al dente.

While the spaghetti is cooking, cut the bacon or pancetta into small pieces and fry in a pan until crispy.

In a mixing bowl, beat the eggs, Parmesan cheese, black pepper, and a pinch of salt together until smooth.

Drain the cooked spaghetti and reserve a cup of the pasta water.

Add the spaghetti to the pan of bacon and toss well to combine.

Remove the pan from the heat and pour the egg mixture over the spaghetti, stirring quickly to avoid scrambling the eggs.

If the sauce is too thick, add a little of the reserved pasta water until desired consistency is reached.

Serve and garnish with additional grated Parmesan.