Classic Spaghetti Carbonara

1. Bring a large pot of salted water to a boil. Add spaghetti and cook until al dente according to package instructions, about 8-10 minutes.

2. While the pasta cooks, heat a large skillet over medium heat. Add diced pancetta and cook until crispy and browned, about 5-7 minutes. Remove from heat and set aside.

3. In a mixing bowl, whisk together eggs, egg yolk, and grated Pecorino Romano cheese until smooth and creamy.

4. Reserve 1 cup of pasta cooking water and then drain the spaghetti.

5. Add the hot spaghetti directly to the skillet with pancetta (off the heat to avoid scrambling eggs). Quickly pour the egg and cheese mixture over the pasta, tossing vigorously with tongs or a fork to combine. The residual heat will gently cook the eggs and create a creamy sauce.

6. If the pasta seems dry, gradually add reserved pasta water a little at a time until you reach the desired sauce consistency.

7. Season generously with freshly ground black pepper and, if needed, a pinch of salt.

8. Serve immediately with extra grated cheese and black pepper on top if desired.

- Use guanciale instead of pancetta for a more authentic flavor.

- Do not add cream; the sauce’s creaminess comes from the eggs and cheese.

- Work quickly when mixing the eggs with the hot pasta to avoid scrambling the eggs.

- Add a splash of olive oil to the pancetta if it seems dry while cooking.

- For a vegetarian version, omit pancetta and add sautéed mushrooms or smoked paprika for flavor.