Chef's Signature Spaghetti Carbonara

1Cooking the pasta Begin by bringing a large pot (1 large) of water to a boil. Add the tablespoon of salt (1 tablespoon) and the spaghetti (8 oz). Cook according to package instructions until al dente, then drain, reserving 1 cup of the pasta cooking water.

2Preparing the carbonara sauce While the pasta is cooking, prepare the sauce. In a large mixing bowl (1 large), whisk (1) together the egg yolks (4 large), Parmesan cheese, and freshly ground black pepper (½ teaspoon). Season with a little salt (1 tablespoon), being mindful that the pancetta and Parmesan are already salty.

3Cooking the pancetta In a large skillet (1 large) over medium heat, add the olive oil (2 tablespoons) and diced pancetta. Cook until the pancetta is crispy and golden, about 6-8 minutes. Add the minced garlic (2 cloves) and sauté for another minute, or until fragrant.

4Deglazing the skillet (1 large) (Optional) Deglaze the skillet (1 large) with the white wine, allowing it to reduce slightly before proceeding. This step adds a depth of flavor but can be omitted if preferred.

5Combining pasta and pancetta Reduce the heat to low. Add the cooked and drained spaghetti (8 oz) to the skillet (1 large) with the pancetta. Toss well to coat the pasta in the pancetta fat.

6Creating the sauce Remove the skillet (1 large) from heat. Quickly pour the egg and cheese mixture over the pasta, tossing continuously to create a silky, smooth sauce. If the sauce is too thick, add a little of the reserved pasta cooking water to reach your desired consistency.

7Finishing touches Serve the pasta immediately, garnished with additional grated Parmesan, freshly ground black pepper (½ teaspoon), and a sprinkle of chopped parsley.