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.
This recipe is a lifesaver on busy weeknights! It's so quick and easy, and tastes amazing. The perfect comfort food.
Excellent! The best Carbonara I've ever made. Simple, elegant, and bursting with flavor. Bravo!
It was okay. A bit too salty for my taste, perhaps because of the cheese. I might try using less next time.
The eggs scrambled. I am not sure what I did wrong. Flavor was okay but the texture ruined it. Needs more clear directions on egg temperature.
Authentic and delicious! This recipe is a winner. The flavors are balanced perfectly. Thanks for sharing!
