Bring a large pot of salted water to a boil. Add the spaghetti 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 into small pieces.
In a large pan, cook the pancetta over medium heat until crispy. Remove the pancetta and set aside, leaving the rendered fat in the pan.
In a bowl, whisk together the egg yolks, whole egg, grated Pecorino Romano cheese, and black pepper until well combined.
Drain the spaghetti and add it to the pan with the pancetta fat. Toss to coat.
Remove the pan from the heat. 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.
Serve immediately, garnished with the crispy pancetta and extra Pecorino Romano cheese and black pepper.
Really enjoyed this recipe! It was easy to follow, and the flavors were spot on. I made a few adjustments to suit my taste (added a pinch of red pepper flakes), and it turned out wonderfully. Highly recommend.
This recipe is a game-changer! It's so easy to make, yet the result is a truly authentic and delicious carbonara. The creamy sauce and perfectly cooked pasta are a testament to the simplicity of the recipe. This is my new go-to pasta dish.
Absolutely fantastic! The carbonara was creamy and delicious, just like I had in Rome. The instructions were easy to follow, and the dish came together quickly. I especially loved the perfectly cooked eggs – not a hint of scrambling. Will definitely make this again!
Very good! I made it exactly as written, and it turned out great. The balance of flavors was perfect. I might add a little bit of garlic next time, just for a personal touch. But overall, a fantastic recipe.
Loved this recipe! Simple and delicious. The key is definitely good quality ingredients. The pancetta I used was amazing, and it really made a difference in the final dish.
