Spaghetti alla Carbonara

**Spaghetti alla Carbonara** **History:** Spaghetti alla Carbonara is a classic Italian pasta dish with roots in Rome. Its origins are somewhat disputed, with one popular theory suggesting it was created by Italian charcoal workers (carbonari) who needed a quick and satisfying meal. Another theory points to the influence of American soldiers during World War II, who brought their love of eggs and bacon to Italy. Regardless of its precise origins, Carbonara has become a beloved staple of Italian cuisine. **Ingredients:** - 12 ounces (340 grams) of spaghetti - 4 large eggs - 1 cup (100 grams) of freshly grated Pecorino Romano cheese - 4 ounces (115 grams) of pancetta or guanciale, diced - 2 cloves of garlic, peeled and left whole (optional) - Freshly ground black pepper - Salt **Instructions:** 1. **Cook the Spaghetti:** - Bring a large pot of salted water to a boil. Add the spaghetti and cook until al dente, according to the package instructions. Reserve about 1 cup of the pasta cooking water, then drain the pasta. 2. **Prepare the Sauce:** - While the pasta is cooking, beat the eggs in a bowl and mix in the grated Pecorino Romano cheese. Set aside.