Bring a large pot of salted water to a boil. Add the pasta and cook according to package directions until al dente. Reserve about 1 cup of pasta water before draining.
While the pasta is cooking, dice the pancetta and cook it in a large skillet over medium heat until crispy. Remove the pancetta from the skillet and set aside, reserving the rendered fat in the pan.
In a bowl, whisk together the eggs, egg yolk, grated Parmesan cheese, and black pepper until well combined.
Drain the pasta and add it to the skillet with the reserved pancetta fat. Toss to coat.
Remove the skillet from the heat. Immediately pour the egg mixture over the hot pasta, tossing quickly and continuously to create a creamy sauce. Add a little of the reserved pasta water if needed to adjust the consistency.
Add the crispy pancetta to the pasta and toss to combine.
Serve immediately, garnished with extra grated Parmesan cheese and freshly ground black pepper.
A very good Carbonara. I followed the recipe closely and was happy with the result.
Not bad, but not the best I've had. The sauce was a little bland, but the pasta was cooked well.
It was alright. The egg sauce didn't quite emulsify for me, but it still tasted good. Maybe I rushed it.
Good, but I think a little more pancetta would make it even better. The instructions are clear, and the dish came together quickly.
This recipe is a game-changer! So easy to follow, and the results are restaurant-quality. Definitely recommend.
