This recipe offers a delightful twist on the classic Spaghetti Carbonara, featuring a creamy texture and a hint of spice.
Heat the olive oil in a sauté pan over medium heat.
Ensure the oil is hot but not smoking to avoid burning.
Add the garlic, onion, and pancetta to the pan and sauté until the onion is translucent and the pancetta is crispy.
Stir frequently to prevent sticking and ensure even cooking.
Sprinkle in the red pepper flakes and stir to combine.
Adjust the amount of red pepper flakes to your spice preference.
Cook the spaghetti in a pot of boiling salted water until al dente.
Reserve some pasta water before draining to adjust the sauce consistency later.
In a mixing bowl, whisk together the eggs and parmesan cheese with a pinch of salt and pepper.
Whisk thoroughly to ensure a smooth mixture.
Drain the spaghetti and immediately toss it with the egg mixture, ensuring the pasta is hot to cook the eggs.
Work quickly to coat the pasta evenly before it cools.
Mix the pasta with the contents of the sauté pan and serve immediately.
Garnish with additional parmesan cheese and fresh parsley for presentation.
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