Instructions

1. Prepare the Ingredients: Beat the eggs in a bowl and mix in the grated Parmesan and Pecorino Romano cheeses. Add a generous amount of freshly ground black pepper. Set aside.

2. Cook the Pasta: Bring a large pot of salted water to a boil. Add the spaghetti and cook according to package directions until al dente. Reserve 1 cup of pasta cooking water before draining.

3. Cook the Pancetta: While the pasta is cooking, cut the pancetta into small cubes. In a large skillet over medium heat, cook the pancetta until crispy and golden brown, about 5-7 minutes. Remove from heat.

4. Combine Everything: Add the hot drained pasta directly to the skillet with the pancetta. Toss to coat in the rendered fat. Remove the pan from heat.

5. Add the Egg Mixture: Working quickly, pour the egg and cheese mixture over the hot pasta. Toss vigorously and continuously for about 1 minute. The residual heat will cook the eggs and create a creamy sauce. Add reserved pasta water, a little at a time, if needed to achieve a silky consistency.

6. Serve: Serve immediately with extra grated cheese and black pepper on top.

Tips

• Never add cream to carbonara - it’s not traditional!
• The key is timing - the pasta should be hot enough to cook the eggs but not so hot that they scramble
• Quality ingredients make all the difference, especially the cheese and cured meat
• Work quickly once the pasta is cooked to prevent the eggs from scrambling