Classic Carbonara

Bring a large pot of salted water to boil for the pasta.

Meanwhile, heat a large skillet over medium heat and cook the pancetta until golden and crispy, about 4-5 minutes. Remove from heat but keep the rendered fat in the pan.

In a bowl, whisk together the whole eggs, egg yolks, and grated parmesan until well combined. Season with freshly cracked black pepper.

Cook the spaghetti according to package directions until al dente. Reserve 1 cup of the starchy pasta water before draining.

Working quickly, add the hot drained pasta to the skillet with the pancetta and toss to coat with the rendered fat.

Remove the pan from heat and immediately pour in the egg mixture while tossing constantly with tongs. The residual heat will cook the eggs into a silky sauce.

Add pasta water a little at a time, tossing constantly, until you get a creamy sauce that coats each strand. Taste and adjust seasoning with more pepper and parmesan as needed.