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 and cook in a large skillet over medium heat until crispy. Remove the pancetta from the skillet and set aside, reserving the rendered fat in the pan.
In a bowl, whisk together the eggs, egg yolks, Pecorino Romano cheese, and black pepper until well combined.
Drain the spaghetti and add it to the skillet with the reserved pancetta fat. Toss to coat the pasta in the fat.
Remove the skillet from the heat. Immediately pour the egg and cheese mixture over the hot pasta. Toss quickly and continuously to create a creamy sauce. If the sauce is too thick, add a little of the reserved pasta water until it reaches the desired consistency.
Add the crispy pancetta to the pasta and toss to combine.
Serve immediately, garnished with additional Pecorino Romano cheese and black pepper, if desired.
The sauce was a bit clumpy. I probably needed to whisk the eggs and cheese more thoroughly before adding them to the pasta. The flavor was still good.
Amazing! The best carbonara I've ever made at home. The cheese and pancetta combo is divine. Highly recommend this recipe.
Best carbonara I've ever made! The balance of flavors is perfect. The pancetta's saltiness really shines through. This will be a regular in my dinner rotation.
Very good. I was a little hesitant about the raw egg, but it worked perfectly. Next time, I might add a touch more cheese.
It was okay. The pasta was cooked well, but the sauce was a bit too thin for my liking. Maybe I didn't use enough cheese.
