Traditional Spaghetti Carbonara

Bring a large pan of well-salted water to the boil and cook the spaghetti until al dente. Reserve about 1 cup of the pasta water before draining.

Meanwhile, cook the pancetta in a large frying pan over medium heat until the fat has rendered and the pancetta is crisp. Remove the pan from the heat.

In a bowl, whisk together the eggs, finely grated Parmesan, and freshly ground black pepper until well combined.

Add the drained hot spaghetti to the pan with the pancetta and toss so the pasta is coated in the rendered fat.

Take the pan fully off the heat, then quickly pour in the egg and cheese mixture, tossing continuously. Add a splash of reserved pasta water at a time until the sauce turns glossy and silky.

Serve immediately with extra Parmesan and more black pepper, if desired.