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!
Great recipe! Simple, delicious and very easy to do. I added a bit of extra Parmesan cheese and some black pepper and it was a winner!
This is my go-to carbonara recipe now! Simple ingredients, amazing results. The key is to be quick and stir constantly when adding the egg mixture.
Unfortunately, the sauce scrambled on me. I think I added the egg mixture too quickly. The pancetta was good, but the overall dish was a bit of a mess.
This is the BEST carbonara recipe I've ever used. It's quick, easy, and the flavor is amazing. My family loves it. Highly recommend!
It was a decent carbonara. I found the sauce a little bland, so I added some extra salt and pepper. Maybe a touch more Parmesan would help next time.
