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.
Absolutely fantastic! Just like my Nonna used to make. The instructions are simple, and the result is a creamy, delicious Carbonara. Bravo!
It was fine. The sauce could be richer. Next time, I might add a little cream, even though that's not traditional.
This was a really quick and easy weeknight dinner. I added some peas, and it worked perfectly. The sauce was a little thin, but still very tasty. Will definitely make it again!
My eggs scrambled. I think I used too much heat. The flavor was okay, but the texture was all wrong. Disappointed.
