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.
It was okay. The taste was there, but I struggled a bit with the sauce consistency. It was a little too thick for my liking. I might try adding a touch more pasta water next time to thin it out. The flavor was authentic though.
A decent carbonara. The flavor was good, but I had a little trouble getting the eggs to cook perfectly. They started to scramble a bit, so I had to work quickly. Still, it was a tasty meal.
I found the dish a bit bland. Maybe I did something wrong, but it didn't quite live up to the hype. The sauce seemed a little thin, and the overall flavor was lacking. I'll probably try another recipe.
This was a really good carbonara. The pancetta was crispy, and the sauce was rich and flavorful. My only suggestion would be to maybe include a note about salting the pasta water – it made a big difference.
The flavor was good, but I felt like something was missing. Maybe it was the quality of the cheese I used. I'll try it again with a different Pecorino Romano and see if that makes a difference.
