Classic Spaghetti Carbonara

Ingredients

• 1 lb spaghetti
• 6 oz pancetta or thick-cut bacon, diced
• 3 large eggs
• 2 large egg yolks
• 1 cup grated Pecorino Romano cheese, plus more for serving
• 1/2 teaspoon black pepper, plus more to taste
• 2 cloves garlic, minced (optional)
• Salt, for pasta water

Instructions

1. 1Bring a large pot of salted water to a boil and cook the spaghetti until al dente, about 9 to 11 minutes, reserving 1 1/2 cups of pasta water before draining.
2. 2While the pasta cooks, fry the pancetta in a large skillet over medium heat until crisp and golden, about 6 to 8 minutes, then add garlic if using and cook for 30 seconds.
3. 3In a bowl, whisk together the whole eggs, egg yolks, Pecorino Romano, and black pepper until smooth.
4. 4Remove the skillet with pancetta from the heat so it is no longer sizzling hot, then add the drained spaghetti and toss to coat in the rendered fat.
5. 5Pour the egg mixture over the pasta off the heat, tossing continuously and adding splashes of hot reserved pasta water until a creamy sauce forms and coats every strand.
6. 6Serve right away with extra Pecorino Romano and a generous crack of black pepper on top.

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