Step 1

Boil the spaghetti:Bring a pot of water to a boil and season with salt.*We recommend about ½ to 1 tablespoon of kosher salt per 2 quarts of water. Don't over-salt it as the carbonara sauce will be naturally salted by the cheese and pancetta.*

Step 2

Add the spaghetti to the boiling water and cook until al-dente.*Al-dente means the pasta will still have a little bite and texture. The center of the spaghetti will still have a slightly pale, white core. Do not overcook!*

Step 3

Render the pancetta:While the spaghetti is boiling, heat a large pan over low heat. Add the diced pancetta and slowly cook until the fat are mostly rendered. The pancetta will look deeper in color and golden brown here and there.*If need to, turn off the heat to wait for the spaghetti to finish boiling.*

Step 4

Prepare the egg and cheese:In a bowl, mix together the 3 eggs, grated pecorino, and a few cracks of black pepper until combined. Set aside.

Step 5

Assemble the carbonara:Once the pasta is al-dente, add the spaghetti straight into the pan with the rendered pancetta. Also add ½ cup of the hot pasta water.

Step 6

Keeping the heat on low, give the spaghetti a few mixes then pour the egg and cheese mix onto the pasta.

Step 7

Mix the spaghetti and keep everything constantly moving until the carbonara sauce thickens and become creamy. This process will take about 3 to 5 minutes, but don't turn up the heat! Keep it low and slow to prevent scrambling the eggs.*We highly recommend using a pair of tongs to help with the mixing and tossing!*

Step 8

Serve the carbonara:Portion the spaghetti carbonara into two servings. Spoon on any sauce leftover in the pan.

Step 9

Garnish each portion of carbonara with more grated pecorino and fresh cracked pepper. Enjoy immediately!