Instructions
Step 1: Bring a large pot of salted water to a boil and cook the spaghetti until al dente. Reserve 1 cup of pasta water before draining.
Step 2: In a small bowl, whisk together the eggs, egg yolk, and grated cheese until smooth. Set aside.
Step 3: In a large skillet, heat the olive oil over medium heat. Add pancetta and garlic. Cook until the pancetta is crispy and the garlic is golden, about 4-5 minutes. Remove the garlic and discard.
Step 4: Add the drained spaghetti to the skillet and toss to coat in the rendered fat.
Step 5: Remove the pan from heat. Quickly pour the egg and cheese mixture over the pasta, tossing vigorously to create a creamy sauce. Add reserved pasta water a little at a time if needed to loosen the sauce.
Step 6: Season generously with freshly ground black pepper. Add salt if needed (cheese and pancetta are already salty).
Step 7: Garnish with chopped parsley and extra cheese if desired. Serve immediately.
Storage Information
Spaghetti Carbonara is best enjoyed fresh, but leftovers can be stored in an airtight container in the refrigerator for up to 2 days. Reheat gently in a skillet with a splash of water or broth to maintain creaminess. Not suitable for freezing.