Spaghetti Carbonara

Steps

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1. 1
   Cut the pancetta into small pieces. Place the pancetta in a cold skillet and begin frying over medium heat, allowing it to gradually render and become crispy.
   ≈0:36
2. 2
   In a bowl, combine the three eggs and two egg yolks. Add plenty of black pepper and whisk lightly. Stir in the grated Pecorino Romano cheese and mix well.
   ≈1:39
3. 3
   Bring a large pot of salted water to boil. Add the spaghetti and cook according to package directions until al dente.
   ≈5:29
4. 4
   When the pasta is cooked, drain it and add it to the skillet with the pancetta. Turn off the heat and let the pan cool slightly.
   ≈6:50
5. 5
   Add a little reserved pasta water (about one tablespoon) to help the sauce emulsify. Pour the egg mixture over the pasta and toss quickly and constantly so the eggs cook gently and coat the noodles without curdling.
   ≈7:43
6. 6
   Divide the pasta among serving plates. Top with additional grated cheese and black pepper to taste.
   ≈9:43