Spaghetti Carbonara is a classic Italian pasta dish made with eggs, Parmesan cheese, pancetta, and black pepper, creating a rich and creamy sauce without the use of cream.
Bring a large pot of salted water to a boil and cook spaghetti until al dente. Reserve 1 cup of pasta water before draining.
In a large skillet, cook pancetta over medium heat until crispy. Remove from heat and set aside.
In a mixing bowl, whisk together eggs, egg yolk, Parmesan cheese, and black pepper until well combined.
Return drained pasta to the skillet with pancetta (off the heat). Quickly pour in the egg mixture and toss vigorously to coat, adding reserved pasta water a little at a time until a creamy sauce forms.
Season with additional salt and pepper to taste. Serve immediately with extra Parmesan if desired.