Crispy Pancetta Carbonara

Crack eggs into a bowl, whisk with grated Parmesan, black pepper, and minced garlic (if using) until combined. Set aside.

In a large skillet, cook diced pancetta over medium heat, stirring occasionally, until crispy and fat has rendered, 8–10 minutes. Remove with a slotted spoon and reserve on a paper towel, leaving the fat in the skillet.

Bring a large pot of salted water to a boil. Add pasta and cook according to package directions until al dente. Reserve 1 cup of pasta water before draining.

Return the skillet with rendered pancetta fat to low heat. Add drained pasta and toss to coat in the warm fat, using tongs to move gently.

Remove skillet from heat. Pour the egg mixture over pasta while tossing constantly with tongs. The residual heat will cook the eggs into a silky sauce; add reserved pasta water 1/4 cup at a time if the sauce becomes too thick or grainy.

Fold in the reserved crispy pancetta. Taste and adjust salt and pepper.

Divide into bowls or plates. Garnish with fresh parsley and additional Parmesan and black pepper. Serve immediately while hot.