*Ingredients:*

– 12 oz (340g) spaghetti
– 3.5 oz (100g) guanciale or pancetta, diced
– 3 large eggs
– 1 cup Pecorino Romano cheese, grated
– Freshly ground black pepper, to taste
– Salt, to taste
– 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 according to the package instructions. 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 guanciale or pancetta and cook until it becomes crispy and golden. 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. Gradually add about 1/2 cup of the reserved pasta water to the egg mixture, whisking constantly to temper the eggs and create a creamy sauce.
5. Return the drained pasta to the pot. Pour the egg mixture over the pasta and toss quickly to coat the strands evenly. The heat from the pasta will cook the eggs and create a silky sauce.
6. Add the cooked guanciale or pancetta and toss again to combine.
7. If the sauce seems too thick, gradually add more of the reserved pasta water until you reach your desired consistency.
8. Taste and adjust the seasoning with salt and more black pepper if needed.
9. Serve the Spaghetti Carbonara immediately, garnished with chopped fresh parsley.

**Nutrition Tip:**
Spaghetti Carbonara is a beloved Italian classic that features simple ingredients but delivers incredible flavor. While it is indulgent, you can make it slightly healthier by using whole wheat pasta for added fiber and nutrients. The combination of eggs, Pecorino Romano cheese, and black pepper creates a rich and satisfying sauce without the need for heavy cream. Enjoy this timeless comfort dish as a tribute to Italian culinary heritage.