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.
Perfect Carbonara! The recipe is spot on. The tip about using the residual heat from the pasta is crucial for getting that velvety sauce. Delicious!
My family loves this dish! So easy and delicious. It's now part of our regular meal rotation.
Good recipe! I added some garlic, which I think enhanced the flavor. Great for beginners.
Really enjoyed this recipe. The balance of flavors is spot on. Great for a quick and satisfying meal.
Good basic recipe. The instructions were a bit vague; I think more specific timing details for the pasta and the sauce process would be helpful.
