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.
Absolutely fantastic! This Carbonara recipe is the real deal. The sauce was perfectly creamy, and the pancetta was crispy. Followed the instructions carefully and it turned out amazing.
This is my go-to carbonara recipe now! It’s so easy to make and tastes like it's from a restaurant. The crispy pancetta is a must!
Absolutely delicious! The perfect combination of flavors. Made it for a dinner party, and everyone raved about it!
Simple and delicious! I used guanciale instead of pancetta, and it was incredible. The instructions are clear and easy to follow.
Pretty good, but I found the sauce a little bland. I might experiment with adding a pinch of garlic next time.
