In a pot, boil water for the pasta and add salt and a little bit of olive oil so that the spaghetti doesn’t stick. Add in the spaghetti and cook it until al dente (8-10 mins).

Keep a cup of pasta water for later before draining the spaghetti.

In a bowl, crack the eggs and whisk until smooth. Grate the cheese into the eggs and mix them until combined. Now add in salt and black pepper and whisk again.

Next take a sauce pan or skillet and cook the bacon or preferred meat. Cook it until crispy and brown. Take out the meat and drain the excess oil on a piece of paper towel

TIP: Leave a little of the bacon grease in the pan to cook the pasta in. This gives the pasta an extra depth of flavor.

Now add the minced garlic to the bacon grease and without burning it, add in the cooked spaghetti and combine.

Shut off the heat and take the pan off the stove and then pour the egg and cheese sauce over the pasta and quickly mix together until well combined. The still hot pasta will cook the sauce and this will create a creamy and rich texture.

If the texture is too thick, you can add in a little of the pasta water to make it the right consistency.

Now add the cooked crispy bacon and combine again.

Serve the Carbonara immediately and garnish on top with grated Pecorino Romano cheese, freshly ground black pepper, and chopped parsley.