Spaghetti Carbonara

Instructions

1. Bring a large pot of salted water to a boil. Add the spaghetti and cook until al dente, according to package instructions.
2. Meanwhile, in a medium-sized skillet, heat the olive oil over medium heat. Add the diced pancetta or guanciale and cook until it is crispy and golden, about 5-7 minutes. Remove from heat and set aside.
3. In a mixing bowl, whisk together the eggs, egg yolk, finely grated Pecorino Romano cheese, and freshly ground black pepper until well combined. Set aside.
4. Once the spaghetti is cooked, reserve 2 tablespoons of the pasta cooking water and then drain the pasta.
5. Immediately add the hot spaghetti to the skillet with the pancetta, tossing to coat the pasta with the rendered fat.
6. Remove the skillet from the heat and quickly pour the egg and cheese mixture over the pasta, tossing vigorously to combine. Add the reserved pasta cooking water to help create a creamy sauce.
7. Continue tossing until the sauce coats the pasta evenly and is creamy. The heat from the pasta will cook the eggs gently without scrambling them.
8. Taste and season with additional salt and freshly ground black pepper if needed.
9. Serve immediately, garnished with more Pecorino Romano cheese and black pepper if desired.