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.
Really good recipe! The simplicity is key. Make sure to have all the ingredients ready before you start.
The sauce was very runny. I'm not sure what went wrong, as I followed the recipe carefully. Disappointing result.
It was ok. I've had better carbonara, but it was still a decent meal. Perhaps I needed a better quality pancetta.
