Classic Spaghetti Carbonara

Bring a large pot of generously salted water to a boil. Add the spaghetti and cook until al dente according to the package directions. Before draining, reserve about 1 cup of the pasta cooking water. Drain the pasta and set aside.

While the pasta cooks, heat a large skillet over medium heat. Add the diced pancetta and cook for 6–8 minutes, stirring occasionally, until golden brown and crispy. Remove the skillet from the heat but leave the rendered fat in the pan.

In a medium bowl, whisk together the eggs, egg yolks, grated Parmesan, and black pepper until smooth. Add the hot cooked spaghetti to the skillet with the pancetta and toss to coat in the rendered fat. Slowly pour in the egg mixture while tossing continuously to create a smooth, creamy sauce. Add a few tablespoons of reserved pasta water as needed until the sauce becomes silky and evenly coats the pasta.

Divide the pasta among serving bowls. Sprinkle with additional Parmesan cheese, freshly cracked black pepper, and chopped parsley if desired. Serve immediately while hot.