Directions
- Cook the pancetta
In a large skillet, heat the olive oil over medium heat. Add the pancetta and cook, stirring occasionally, until it is crisp and browned around the edges, about 3 to 4 minutes. Using a slotted spoon, transfer the pancetta to paper towels to drain. - Whisk the egg and cream mixture
In a medium bowl, whisk together the egg, yolks, and cream. Season lightly with salt and pepper. - Cook the pasta
Meanwhile, bring a large pot of salted water to a boil and cook the spaghetti until it is 1 minute less than the package instructions. Reserve 1½ cups of the pasta water, then drain the pasta. - Combine pasta and pancetta
In the skillet with the pancetta drippings, add 1 cup of the reserved pasta water and bring it to a boil. Add the pasta to the skillet and cook, stirring, until the water reduces slightly, about 2 minutes. Remove from heat. - Finish the carbonara
Slowly pour the egg and cream mixture into the pasta, stirring continuously, until the sauce thickens and clings to the pasta. Stir in the grated Parmesan and pancetta. Season generously with black pepper and serve immediately with more Parmesan on top.
