Step 1 – Prepare your Ingredients

Grate the cheese and set aside. Cut the pancetta or bacon into ½ inch pieces and preheat your skillet to medium-high heat. Get the pasta cooking water salted and on a high-heat burner to bring to a boil.

Step 2 – Cook the Bacon

On a medium-high heat stove, cook your chopped pancetta or bacon for 7-8 minutes until it starts to brown and crisp. Be careful not to overcook.

Step 3 – Whisk the Eggs and Cheese

Crack 4 whole eggs into a bowl and whisk until combined. Add in a cup of grated parmesan and stir.

This mixture will be thick. You can thin the sauce with the hot pasta water after your pasta has cooked, if necessary. 

Step 4 – Cook the Pasta

Cook the spaghetti according to your package directions. Be sure you cook it in well-salted water for the best flavor.

Set aside ½ to 1 cup of hot pasta cooking water before draining.

Once cooked, drain the pasta in a large colander, do not shake the pasta. Let some water stick to the noodles. 

Step 5 – Make the Pasta Carbonara

Remove the pasta pot from any heat source. I usually put mine on a trivet on my counter. Pour the drained pasta back into your pasta pot, then slowly add your egg and cheese mixture. 

Use one hand to pour the mixture and the other hand to stir constantly with your tongs. Stir until the entire pot is steaming and you have a creamy sauce. 

If the sauce is too dry, this is where you’ll add some of your pasta water. Just add enough to give the sauce a creamy consistency. 

Use a slotted spoon to add the pancetta or bacon and stir until combined. 

Add salt, pepper and additional grated parmesan cheese to your taste.