📖 Instructions

1. First things first: Preheat your oven to 400°F (200°C). While it’s heating up, wash your cherry tomatoes and halve them. If you’re using larger cherry tomatoes, quarter them.
2. In a bowl, toss the halved cherry tomatoes with 2 tablespoons of olive oil, 2 cloves of minced garlic, a pinch of dried oregano, salt, and pepper. Make sure everything is evenly coated. Don't be shy with the oregano!
3. Spread the seasoned cherry tomatoes in a single layer on a baking sheet. Pop them into the preheated oven and roast for 20-25 minutes, or until they're softened and bursting with juice. They should look slightly caramelized around the edges. That's flavor country right there.
4. While the tomatoes are roasting, get your pasta water boiling. Use a large pot and don’t skimp on the salt. The water should taste like the sea, as my grandma always says. Once boiling, add your spaghetti and cook according to package directions until al dente.
5. While the pasta is cooking, prepare the carbonara sauce. In a medium bowl, whisk together 4 large egg yolks, ½ cup of grated Pecorino Romano cheese (or Parmesan if you prefer), ¼ cup of grated Parmesan cheese (if you used Pecorino for the first cheese), and a generous amount of freshly ground black pepper. The mixture should be thick and pasty. Think of it like a blank canvas for flavor.
6. In a skillet, cook 4 ounces of diced pancetta (or bacon) over medium heat until crispy. Remove the pancetta from the skillet and set aside, reserving about 2 tablespoons of the rendered fat in the skillet. (Don't throw that away!)
7. Once the pasta is cooked, reserve about 1 cup of the pasta water before draining the spaghetti. Add the drained pasta to the skillet with the reserved pancetta fat. Toss to coat.
8. Remove the skillet from the heat. This is crucial! Slowly pour a little of the hot pasta water (about ¼ cup) into the egg yolk mixture, whisking constantly to temper the eggs. This prevents them from scrambling when you add them to the hot pasta. It's a delicate dance.
9. Pour the tempered egg yolk mixture over the pasta, tossing quickly and continuously to create a creamy sauce. Add more pasta water, a tablespoon at a time, until the sauce reaches your desired consistency. Remember, you're not making a soup, so don't overdo it.
10. Gently fold in the roasted cherry tomatoes and crispy pancetta (reserving a little pancetta for garnish, because why not?).
11. Serve immediately, garnished with fresh basil leaves, extra grated cheese, and a sprinkle of black pepper. Mangia!
12. Pro Tip: If the sauce seems too thick, add a little more pasta water. If it seems too thin, add a bit more grated cheese. Taste and adjust seasoning as needed. And don't be afraid to experiment. A pinch of red pepper flakes can add a nice kick!