Classic spaghetti carbonara is a creamy Italian pasta dish made with eggs, cheese, pancetta, and pepper. It’s simple, comforting, and full of flavor.

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Bring a large pot of salted water to a boil and cook the spaghetti until al dente.
While the pasta is cooking, heat a large skillet over medium heat. Add pancetta (and olive oil if using) and garlic cloves. Cook until pancetta is crispy, then discard the garlic.
In a bowl, whisk the eggs, Pecorino Romano cheese, and a generous amount of black pepper until well combined.
Drain the pasta, reserving about 1 cup of the pasta water.
Quickly toss the hot pasta into the skillet with the pancetta, removing it from heat to avoid scrambling the eggs.
Pour in the egg mixture, tossing quickly to coat the pasta and create a creamy sauce. Add reserved pasta water a little at a time if needed to loosen the sauce.
Serve immediately with extra cheese and black pepper if desired.