Boil the Pasta: Bring a large pot of salted water to a rolling boil. Add your spaghetti and cook until al dente, about 8-10 minutes. Don’t forget to reserve 1 cup of that flavorful pasta water before draining!

Sauté the Pancetta: In a skillet over medium heat, toss in the diced pancetta or guanciale. Sauté for about 4-5 minutes until it’s golden and crispy.

Whisk the Sauce: While the pancetta is cooking, crack the large eggs into a bowl. Add the grated Parmesan cheese and a generous amount of black pepper. Whisk until it’s smooth and creamy.

Combine Ingredients: Once the pasta is drained, quickly add it to the skillet with the hot pancetta (remove from heat first). Pour the egg and cheese mixture over the pasta, tossing quickly to combine and prevent scrambling.

Adjust Consistency: If the sauce seems thick, gradually add a little of the reserved pasta water, mixing until you achieve that luscious, creamy consistency.

Serve and Garnish: Plate your carbonara immediately and sprinkle with extra Parmesan and freshly cracked black pepper.