Instructions:

1. Cook the Spaghetti:

   • Bring a large pot of salted water to a boil.

   • Add the spaghetti and cook according to package instructions until al dente (usually 8-10 minutes). Reserve 1 cup of pasta water, then drain the spaghetti.

2. Prepare the Pancetta/Bacon:

   • While the pasta cooks, heat a large skillet over medium heat.

   • Add the diced pancetta or bacon and cook until crispy (about 5-7 minutes). If using garlic, add it during the last minute of cooking.

3. Make the Sauce:

   • In a medium bowl, whisk together the eggs, grated Parmesan, Pecorino Romano (if using), and black pepper until smooth.

4. Combine Everything:

   • Add the drained spaghetti to the skillet with the pancetta/bacon. Toss to coat the pasta in the rendered fat.

   • Remove the skillet from heat and quickly pour in the egg-cheese mixture, tossing continuously to create a creamy sauce. Add reserved pasta water, 1-2 tablespoons at a time, if the sauce is too thick.

5. Serve:

   • Divide the spaghetti carbonara among plates.

   • Top with extra Parmesan, black pepper, and fresh parsley (if using).