Cook the spaghetti in a large pot of salted boiling water 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 and set aside, leaving the rendered fat in the skillet.
In a bowl, whisk together the eggs, egg yolks, grated Parmesan cheese, and black pepper.
Drain the spaghetti and add it to the skillet with the pancetta fat. Toss to coat.
Remove the skillet from the heat. Pour the egg mixture over the hot pasta, tossing quickly and continuously to create a creamy sauce. Add a little pasta water at a time if needed to adjust the consistency.
Add the crispy pancetta back to the skillet and toss to combine.
Serve immediately, garnished with extra grated Parmesan cheese and black pepper.
I struggled a bit with this one. The eggs scrambled, and the sauce wasn't creamy. Maybe I cooked the pasta too long before adding it to the sauce. Will try again with more care.
Excellent recipe! The instructions are easy to follow, and the result is a delicious, authentic Carbonara. The sauce was perfectly smooth. Definitely a keeper!
This recipe is a winner! Quick, easy, and tastes like it came from a fancy Italian restaurant. The key is definitely the fresh Parmesan and cooking the pasta al dente. Highly recommend!
A decent carbonara, but I found the sauce a little too thin. I might have rushed the emulsification process. Flavor was good, though.
This is the best carbonara recipe I've ever come across. Simple ingredients, incredible flavor. Followed the steps and the sauce was perfectly creamy. Highly recommend.
