Pasta Carbonara

Instructions

1. Prepare the pasta water
   Bring a large pot of water to a boil. Add salt and cook the pasta according to package instructions until al dente, usually 8-10 minutes.
2. Create the egg mixture
   While the pasta is cooking, whisk together the egg yolks, whole eggs, grated Pecorino Romano, and half of the Parmigiano Reggiano in a medium bowl. Add freshly ground black pepper and mix well.
3. Cook the pancetta
   In a large skillet, heat the olive oil over medium heat. Add the pancetta or guanciale and cook until crisp and golden, about 5-7 minutes. If using, add the garlic cloves to infuse the oil, then remove them before adding the pasta.
4. Combine the pasta and sauce
   When the pasta is done, reserve 1 cup of the pasta cooking water, then drain the pasta. Immediately add the hot pasta to the skillet with the pancetta. Remove the skillet from heat.
5. Create the creamy sauce
   Working quickly, pour the egg and cheese mixture over the hot pasta, stirring constantly to prevent the eggs from scrambling. The residual heat will cook the eggs into a creamy sauce. Add a splash of the reserved pasta water as needed to achieve a silky consistency.
6. Finish and serve
   Serve immediately on warm plates, garnished with the remaining Parmigiano Reggiano and additional freshly ground black pepper. The carbonara should be creamy and silky, not dry or scrambled.