Riccioli alla Carbonara

Ingredients:

• 1 lb riccioli pasta
• 4 large eggs
• 1 cup grated Pecorino Romano cheese
• 1 cup diced pancetta
• 2 cloves garlic, minced
• Salt and black pepper to taste
• Chopped parsley for garnish

Directions:

1. Cook the riccioli pasta according to package instructions until al dente. Drain and set aside.
2. In a bowl, whisk together the eggs, grated Pecorino Romano cheese, salt, and black pepper.
3. In a large skillet, cook the diced pancetta until crispy. Add the minced garlic and cook for another minute.
4. Add the cooked pasta to the skillet with the pancetta and garlic. Toss to combine.
5. Remove the skillet from heat and quickly stir in the egg and cheese mixture. The heat from the pasta will cook the eggs and create a creamy sauce.
6. Serve the Riccioli alla Carbonara hot, garnished with chopped parsley and extra black pepper.