Garlic Confit Carbonara

Heat the olive oil in a small saucepan over low heat.

Add the whole garlic cloves and gently simmer for about 15 minutes, stirring occasionally, until the garlic is soft and fragrant. Remove the cloves and set aside.

While the garlic confits, bring a large pot of salted water to a rolling boil.

Add the spaghetti and cook until al dente, about 8–10 minutes, then drain, reserving 1 cup of the cooking water.

In a large skillet, heat over medium and add the diced pancetta. Cook, stirring occasionally, until crispy and golden, about 5–7 minutes.

In a mixing bowl, whisk together the eggs, grated parmesan cheese, and a generous amount of black pepper until smooth.

Return the drained spaghetti to the skillet with the pancetta, tossing to coat the pasta in the rendered fat.

Remove the skillet from the heat. Quickly pour the egg‑cheese mixture over the hot pasta, stirring vigorously to create a creamy sauce without scrambling the eggs.

Add the reserved pasta water a tablespoon at a time, continuing to stir, until the sauce reaches a silky consistency.

Fold the softened garlic confit into the pasta, mixing evenly.

Season the dish with salt and additional black pepper to taste.

Serve immediately, optionally garnishing with extra grated parmesan and a fresh grind of black pepper.