Classic Carbonara

Cook the spaghetti in a large pot of boiling salted water until al dente according to package instructions.

While the pasta is cooking, heat a pan over medium heat and add the pancetta. Cook until crispy and golden, about 5-7 minutes.

In a bowl, whisk together the egg yolks, grated Parmesan cheese, and freshly cracked black pepper until well combined.

Once the pasta is cooked, reserve a cup of the pasta cooking water and drain the rest.

Add the hot spaghetti to the pan with the pancetta, tossing to combine.

Remove the pan from heat and quickly pour the egg mixture over the pasta, tossing continuously to create a creamy sauce. If the sauce is too thick, add reserved pasta water a little at a time until the desired consistency is achieved.

Serve immediately, garnished with additional Parmesan cheese, freshly cracked black pepper, and chopped parsley.