Spaghetti Carbonara

Ingredients:

• 450 g spaghetti
• 2 tbsp extra-virgin olive oil + extra for drizzling
• 110 g fried bacon or pancetta, chopped
• 4 large eggs
• 0.5 cup grated Parmesan + extra for sprinkling
• 3 tbsp chopped fresh parsley

Preparation:

1. Bring a large pot of salted water to a boil. Cook the spaghetti according to package directions while you prepare the sauce.
2. Heat a large skillet over medium heat and add the olive oil and pancetta. Cook until crisp, 3-4 minutes.
3. In a bowl, beat the eggs with the cheese and a little salt and black pepper.
4. When the spaghetti is done, drain it, reserving some of the cooking water for the sauce, and add it to the hot pan with the pancetta. Stir to coat the pasta with oil. Remove the pan from the heat and pour in the egg mixture, stirring quickly to prevent curdling. Add a little of the hot pasta cooking water to loosen and form the sauce.
5. Stir in the parsley. Serve immediately, sprinkled with additional cheese and drizzled with olive oil.