Directions

1. Fry the pancetta or guanciale: In a large, deep pan, fry the diced pancetta or guanciale over a medium heat without adding any fat. Fry the bacon for about 5-7 minutes until it is crispy and golden brown. Remove the pan from the heat.

2. Prepare the egg and cheese mixture: In a bowl, whisk together the whole eggs, egg yolks and grated Parmesan cheese. Season generously with black pepper. The mixture should be creamy but not too runny.

3. Cook the spaghetti: Bring a large pot of salted water to a boil and cook the spaghetti according to package directions until al dente.

4. Mix the spaghetti: Add the hot, drained spaghetti to the pan with the crispy bacon and mix well so that the pasta absorbs the fat. Now add the egg and cheese mixture and stir quickly so that the eggs are heated through by the pasta and become creamy, but do not set. If necessary, add a little of the pasta cooking water to make the sauce smooth.

5. Serving: Serve the carbonara immediately, garnishing with extra Parmesan and pepper to taste.