Traditional Italian Pasta Carbonara

Method

1. Cook spaghetti in salted boiling water until al dente.
2. In a pan, cook diced pancetta until crispy over medium heat.
3. In a bowl, whisk together egg yolks, Pecorino Romano, and a generous amount of black pepper.
4. Toss the hot pasta in the pancetta pan, then remove from heat.
5. Quickly mix in the egg and cheese sauce while the pasta is still hot.
6. Adjust seasoning with salt and more pepper if needed.