Authentic Italian Carbonara Pasta Dish

Cook 6 pieces of chopped bacon (or guanciale).

Whisk together 2 eggs, half a cup finely shredded pecorino, lots of black pepper, and 1 grated garlic clove.

Boil water, add salt, and cook spaghetti until al dente. Reserve 1/2 cup of pasta water.

Toss cooked pasta quickly with tongs with the sauce and bacon, adding pasta water until it reaches a creamy and dreamy consistency.

Option to stir in peas for that fresh spring flavour.