📖 Instructions

1. First, prepare the sage butter. In a small saucepan, melt the butter over medium heat. Once melted, add the fresh sage leaves. Let the sage infuse into the butter for about 5-7 minutes, or until fragrant. Be careful not to burn the butter. Remove the saucepan from the heat and set aside. The butter should smell amazing! Like, you'll want to just eat it with a spoon. Resist the urge...mostly.
2. Bring a large pot of salted water to a boil. Add the spaghetti and cook according to package directions until al dente. Reserve about 1 cup of pasta water before draining. Don't skip this step! That pasta water is liquid gold and will help create the perfect creamy sauce.
3. While the pasta is cooking, prepare the pancetta. In a large skillet, cook the diced pancetta over medium heat until crispy and golden brown. Remove the pancetta from the skillet with a slotted spoon and set aside on a paper towel-lined plate. Leave the rendered pancetta fat in the skillet - that's where all the flavor is!
4. In a medium bowl, whisk together the egg yolks, whole egg, grated Parmesan cheese, salt, and black pepper. Make sure the yolks are nicely beaten and the cheese is fully incorporated. This is your creamy base, so treat it with respect!
5. Once the pasta is cooked, drain it well and immediately add it to the skillet with the pancetta fat. Toss the pasta to coat it in the flavorful fat. Now, here's the tricky part (but don't worry, you got this!). Remove the skillet from the heat and quickly pour the egg yolk mixture over the hot pasta. Toss vigorously to combine. The heat from the pasta will gently cook the eggs, creating a creamy sauce. If the sauce is too thick, add a little of the reserved pasta water until it reaches your desired consistency. The key is to work quickly to prevent the eggs from scrambling.
6. Stir in about half of the sage butter, reserving the rest for serving. The sage butter will melt into the pasta, adding its earthy aroma and rich flavor.
7. Divide the Carbonara among serving plates. Top with the crispy pancetta, additional grated Parmesan cheese, a drizzle of the remaining sage butter, and a sprinkle of fresh black pepper. Serve immediately and enjoy!