Spaghetti Carbonara

Bring a large pot of salted water to a rolling boil. Add the spaghetti and cook according to package instructions until al dente, about 8-10 minutes. Before draining, reserve about 200 ml of pasta water.

While the spaghetti cooks, cut the pancetta into small cubes or strips. Heat a large skillet over medium heat (no oil needed, the pancetta will release its fat). Add the pancetta and cook until crispy and golden brown. Remove the pancetta from the skillet, leaving the rendered fat in the pan.

In a medium bowl, whisk together 2 whole eggs and 2 egg yolks from the 4 eggs. Grate the Pecorino Romano cheese and add about three-quarters of it to the egg mixture, along with a generous amount of freshly ground black pepper. Whisk until well combined and creamy.

Drain the spaghetti, but do not rinse. Add the hot spaghetti directly to the skillet with the rendered pancetta fat. Quickly add the egg and cheese mixture, stirring vigorously to coat the pasta. Add a splash of the reserved hot pasta water, a tablespoon at a time, until a creamy sauce forms. The heat from the pasta will cook the eggs just enough to create the sauce without scrambling them.

Serve immediately, garnished with the crispy pancetta, the remaining grated Pecorino Romano cheese, and an extra sprinkle of black pepper if desired.