Traditional Spaghetti Carbonara Recipe

Fry the pancetta in a hot, dry pan until crispy. Set aside.

Bring a large pot of salted water to boil and add the spaghetti. Cook until al dente.

While the pasta is cooking, whisk the egg yolks in a bowl, add the Parmesan and a generous amount of black pepper. Mix well.

Once the spaghetti is cooked, use tongs to transfer it into the pan with the pancetta. Do not drain the pasta water.

Now, remove the pan from heat and add a small ladle of pasta water to the pan and stir in the egg and cheese mixture quickly. This step ensures that the eggs do not scramble.

The heat of the pasta will cook the egg slightly and make a creamy sauce. Add more pasta water if necessary.

Serve immediately, garnishing with additional cheese and black pepper if desired.