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!
Really enjoyed this carbonara! The pancetta crisped up beautifully. A classic recipe that delivers great flavor. Would definitely make it again.
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.
It was okay. The flavor was good, but my sauce was a little too thick. I might have cooked the pasta a bit too long, or perhaps the egg to cheese ratio was off for me. Will try again.
The taste was very good, but my sauce was a bit clumpy. I think I might have overcooked the pasta slightly. Still, I would try it again.
Simple and delicious. I like that it doesn't have any cream. Just the basics, and it works perfectly. Good recipe.
