Carbonara

In a large saucepan, cook the pasta according to the package directions until al dente. Editor's Tip: Remember to season your pasta water with salt. It adds savory notes to the pasta and the pasta water, some of which you'll use for the sauce.

While the pasta is cooking, whisk the eggs and Parmesan together in a large bowl. Set aside. Editor's Tip: Using room-temperature eggs helps them mix into the cheese better to create a smooth sauce.

In a large skillet, heat the oil over medium heat. Add the pancetta and cook until crispy, five to six minutes. Add the garlic and cook one minute longer.

Drain the spaghetti, reserving 3/4 cup pasta water. Add the spaghetti to the skillet and toss to coat. Editor's Tip: Adding the spaghetti to the hot skillet first will reduce the heat in the pan before introducing the egg mixture. For best results, remove the skillet from the heat before adding the pasta to ensure the temperature stays just right; otherwise, you may end up with scrambled eggs. Slowly add the egg mixture, stirring constantly. Add salt, pepper and enough pasta water for the sauce to reach the desired consistency. Sprinkle with parsley and Parmesan to finish the dish.