Start by bringing a large pot of salted water to a boil. Toss in your spaghetti and cook until al dente (check the package instructions for timing). Reserve about a cup of the pasta water before draining—this will help create that silky sauce. A pro tip: don’t skimp on the salt in the water; it’s the first layer of flavor for your pasta.

While the pasta is cooking, heat a large skillet over medium heat. Add the diced pancetta and cook until it’s crispy and golden. The aroma alone will have your mouth watering! If you’re using garlic, add it in during the last minute to avoid burning. Once done, remove the skillet from the heat but don’t drain the fat—it’s full of flavor!

In a mixing bowl, whisk together the eggs, egg yolks, and grated cheese. Add a generous amount of black pepper. The mixture will look thick, but don’t worry—it’ll loosen up with the pasta water later. This is the magic moment where everything starts to come together.

Now comes the fun part. Add the hot, drained pasta to the skillet with the pancetta (off the heat). Slowly pour in the egg and cheese mixture, tossing everything together quickly. The heat from the pasta will cook the eggs gently, creating that creamy, luscious sauce. If it looks a bit thick, add some of the reserved pasta water, a little at a time, until you reach the perfect consistency. It’s like alchemy—everything blends into a smooth, glossy sauce.

Plate your Pasta Carbonara and top it with extra cheese and a sprinkle of black pepper. Serve immediately and watch it disappear—it’s that good! I like to pair it with a simple side salad or some garlic bread to round out the meal.