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.
Simple and satisfying. I used Pecorino Romano instead of Parmesan for a bit more bite. Excellent recipe for a quick Italian fix.
This is my new go-to recipe for Carbonara. It's so easy to follow, and the results are consistently amazing. Highly recommend!
Very tasty! I like how quickly it comes together. The pepper gives a nice kick. Will try again!
This recipe is perfect for a date night at home! Simple, elegant, and incredibly tasty. The pancetta adds a wonderful depth of flavor.
This recipe is perfect! The creamy sauce is heavenly. Easy to make and tastes fantastic. Highly recommend to everyone!
