📖 Instructions

1. Get Started: Set a big pot of water to boil. Adding a pinch of salt, almost like you're seasoning the sea. It makes all the difference, trust me.
2. Cook the Pasta: Once the water is boiling, toss in the spaghetti. Cook it until it’s perfectly 'al dente' – still a little firm to the bite. Aim for that sweet spot. Usually, about 8-10 minutes does the trick.
3. Crisp the Pancetta (or Guanciale): While the pasta's doing its thing, get a pan over medium heat. Add your pancetta (or guanciale) and cook until it’s crispy and golden brown. Keep an eye on it, we don't want it burnt!
4. Prep the Creamy Sauce: In a bowl, whisk together the egg yolks, grated Pecorino Romano cheese, heavy cream, and a generous pinch of black pepper. This is where the magic happens. Don't be shy with the cheese; it adds so much flavor.
5. Combine It All: Once the pasta is cooked, save about a cup of the pasta water – you'll need this later. Drain the pasta and immediately add it to the pan with the crispy pancetta. Toss it around a bit so the pasta soaks up all that delicious flavor.
6. Add the Sauce: Take the pan off the heat (very important!) and pour in the egg yolk mixture. The residual heat from the pasta will cook the yolks without scrambling them. Toss quickly and continuously to create a creamy sauce that coats every strand of pasta.
7. Adjust Consistency: If the sauce is too thick, add a little of the reserved pasta water until it reaches your desired consistency. You want it to be luscious and creamy, not gloopy.
8. Serve and Enjoy: Serve immediately, with an extra sprinkle of Pecorino Romano cheese and freshly ground black pepper on top. Carbonara is best enjoyed hot, so dig in right away!