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.
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.
It was good, but not amazing. The taste was fine, but I felt it was a bit bland. I would add some garlic or onion next time to boost the flavour profile.
Great weeknight meal. Easy to prepare, and the taste is fantastic. I like how it doesn't use cream, making it a bit lighter. Excellent choice.
It was okay. My sauce wasn't quite as creamy as I'd hoped, maybe I didn't add enough pasta water. The taste was good, though. I'll try it again.
