Bring a large pot of salted water to a boil. Add the spaghetti and cook according to package directions until al dente.
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 about 2 tablespoons of the rendered fat in the pan.
In a mixing bowl, whisk together the eggs, egg yolks, grated Parmesan cheese, and black pepper until well combined.
Drain the spaghetti, reserving about 1 cup of the pasta water. Add the spaghetti to the skillet with the reserved pancetta fat. Toss to coat.
Remove the skillet from the heat. Immediately pour the egg mixture over the hot spaghetti, tossing constantly to create a creamy sauce. Add a little of the reserved pasta water at a time if the sauce is too thick.
Stir in the crispy pancetta. Serve immediately, garnished with extra Parmesan cheese and black pepper.
Enjoy your delicious Spaghetti Carbonara!
My sauce was a bit too runny, even though I followed the recipe. Maybe a different type of pasta would work better.
A good, basic carbonara. Nothing too fancy, but tasty. I think it could benefit from a touch of garlic, but overall, a solid recipe.
Very good recipe. The instructions were easy to follow. My only suggestion would be to clarify the timing of adding the cheese - I think I added it a bit late, but still turned out great.
Absolutely delicious! The sauce was perfectly creamy, and the pancetta was crispy just like it should be. Best carbonara I've ever made, and so easy too!
Perfect carbonara! Creamy, flavorful, and authentic. I followed the recipe exactly, and it turned out beautifully. A definite winner!
