Spaghetti Carbonara

Instructions

1. Prepare the pasta
   Bring a large pot of water to a boil. Add 1 teaspoon of salt (less than usual as the pancetta and cheese add saltiness). Cook the spaghetti according to package instructions until al dente.
2. Cook the pancetta
   While the pasta is cooking, heat the olive oil in a large skillet over medium heat. Add the optional garlic clove to flavor the oil, then remove it. Add the diced pancetta or guanciale and sauté until crispy and golden, about 5-7 minutes.
3. Prepare the egg mixture
   In a medium bowl, whisk together the egg yolks, whole eggs, most of the grated Pecorino Romano and Parmigiano Reggiano (save some for garnishing), and plenty of freshly ground black pepper until well combined.
4. Combine pasta with pancetta
   When the pasta is al dente, reserve 1 cup of the pasta cooking water, then drain the pasta. Immediately add the hot pasta to the skillet with the pancetta and toss well to coat the pasta with the rendered fat.
5. Add the egg mixture
   Remove the skillet from the heat. Quickly add the egg and cheese mixture to the hot pasta, stirring vigorously to create a creamy sauce. The residual heat will cook the eggs without scrambling them. If the sauce is too thick, add a splash of the reserved pasta water to achieve the desired creamy consistency.
6. Serve immediately
   Divide the pasta among warm plates and garnish with the remaining grated cheese and additional freshly ground black pepper. Serve immediately while hot.