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Most of us have a love–hate relationship with dinner. We want to eat well and cook our meals from scratch every night of the week, but really, who has the time? Philip and Mystique from Chef Sous Chef argue that we all do. The foodie pair run a successful food blog and often make appearances to spread the message of home cooking — all while working on their upcoming cookbook and maintaining full-time jobs. Among their applause-worthy recipes is this simple and mouth-watering Carbonara dish. With only a handful of ingredients needed, the pair uphold the belief that there’s no reason to order in when you can make this delicious dinner in no time at all. Try it tonight and wow your family (and yourself) with how quick, easy and enjoyable home cooking can really be.

What You’ll Need:

• 1 lb. fresh or dry spaghetti
• 200 g pancetta or guanciale, diced
• 1 large garlic clove, skin in tact and smashed
• 1 tsp. black pepper
• 4 large eggs
• 75 g pecorino romano, grated

What to Do:

1. Boil the water: Fill a large pot with water and salt it heavily. Bring the water to a boil, then add pasta and cook until it’s tender but still a little firm to bite. This is what Italians call al dente.

2. Cook the pork: Place diced pancetta or guanciale in a large skillet along with the smashed garlic clove, then set the skillet on the stove at medium heat. Start the meat in a cold pan so that the fat renders out and the meat remains tender. Cook until the meat is browned but not crispy, about 4 to 5 minutes for the guanciale and 5 to 7 minutes for the pancetta. Remove the garlic from the skillet and discard, then add the black pepper.

3. Mix the eggs: While the pork is cooking, get a small bowl, crack the eggs into it, and add a handful of grated pecorino romano. Beat eggs until mixture is well combined.

4. Add the spaghetti: Once the pork is cooked, use a measuring cup to reserve about a half cup of the pasta water. Drain the spaghetti and toss the pasta into the skillet with the pancetta or guanciale. Stir the spaghetti until it begins to soak up the pancetta or guanciale fat, then add a good splash of the reserved pasta water.

5. Make some magic: While stirring and tossing the pasta in the skillet, pour the egg mixture in. Keep tossing, incorporating the egg mixture into the water until it forms a creamy and glossy sauce around the spaghetti. You can add a couple more splashes of pasta water as necessary. Serve with an additional sprinkling of pecorino romano and a few twists of black pepper.

Chef Sous Chef is a Canadian food blog that encourages a love of being in the kitchen. Founders Philip and Mystique’s made-together approach and cooking style allows them to bring the dining out experience in through kitchen moments and conversations had around the table. In addition to their Classic Carbonara, you can find countless other recipes on their blog and in their upcoming cookbook, launching in 2021.