Spaghetti Carbonara

Cook the pasta

Bring a large pot of well-salted water to the boil. Add the spaghetti and cook according to packet instructions until al dente. Before draining, reserve about 200ml of the starchy pasta water — this is essential for the sauce.

Make the egg mixture

While the pasta cooks, whisk together the whole eggs, egg yolks, finely grated Parmesan, and Pecorino in a bowl. Season generously with black pepper. Set aside.

Fry the pancetta

Heat the olive oil in a large frying pan over a medium heat. Add the halved garlic clove and cook for 1–2 minutes until golden, then remove and discard. Add the diced pancetta and fry for 5–6 minutes until crisp and the fat has rendered. Remove the pan from the heat and allow to cool slightly — this step is important to avoid scrambling the eggs.

Combine pasta and sauce

Drain the spaghetti and add it directly to the pan with the pancetta. Toss well to coat in the rendered fat. Add the egg and cheese mixture, tossing quickly and continuously. Add a splash of the reserved pasta water and keep tossing — the residual heat and starchy water will create a glossy, creamy sauce that clings to every strand. Add more pasta water a little at a time if needed to loosen. Serve immediately with extra Parmesan and black pepper.