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.
Very good. Easy to follow. The pancetta crisped up nicely. I added a pinch of red pepper flakes for a bit of a kick, which complemented the dish well.
Perfect! This recipe is spot on. The balance of flavors is fantastic, and it's so easy to make. I've made it several times now, and it's always a hit.
Simple and satisfying. I used guanciale instead of pancetta, and it worked beautifully. The instructions are clear, and the result is a wonderful weeknight meal.
Absolutely delicious! The sauce was perfectly creamy, and the pancetta was crispy. Followed the recipe exactly, and it turned out amazing. Best Carbonara I've ever made.
Really enjoyed this. The simplicity is what makes it great. Used a good quality Parmesan, and it made all the difference. Next time, I might add a touch more pepper.
