Classic Spaghetti Carbonara

Boil a large pot of heavily salted water. Cook the spaghetti until al dente — check the package for exact timing.

Fry the pancetta in a large pan until crispy and golden. Remove from heat.

Whisk together the egg yolks, whole egg, and most of the cheese in a bowl. Season generously with black pepper.

Add the hot pasta to the pancetta pan. Off heat — do not cook further or the eggs will scramble! Toss rapidly while pouring in the egg mixture.

Add a splash of pasta water to create a creamy sauce. Taste, season if needed, then serve immediately.