Spaghetti Carbonara

From the kitchen of: Samantha Barca

2 tbsp heavy whipping cream

3/4 cup grated parmesan cheese, plus more for serving

2 large eggs

2 tbsp coarsely chopped flat-leaf parsley

8 ounces dried spaghetti

Sea salt

4 ounces of pancetta

1 large garlic clove, minced

Freshly ground black pepper

1. Heat a large pot of water over high heat until boiling.

2. Generously season water with salt.

3. Add pasta, stir immediately to prevent it from sticking together. Cook until al dente about 9 to 11 minutes.

4. Reserve about a cup of pasta water and drain pasta through a colander.

6. In a small bowl, whisk together the cream, cheese, eggs, and parsley; set aside.

5. In a large skillet over medium heat, add pancetta and cook until the fat has been rendered and the pancetta in golden brown, about 5 minutes.

6. Add the garlic and cook until fragrant.

7. Add the cooked pasta to the pan and toss to coat with the pancetta and garlic.

8. Turn off the heat under the skillet and evenly poor the egg mixture over the pasta.

9. Working quickly, use tongs to toss and evenly coat the pasta with sauce.

10. If the pasta looks dry, add just enough of the reserved pasta water until you have achieved well-coated pasta.

11. Taste and adjust seasoning with salt and pepper.

12. Transfer pasta to a serving platter and top with extra parmesan for garnish.