Pasta alla Carbonara Siciliana

Method

Bring a large pot of salted water to a rolling boil and cook the pasta until al dente. Meanwhile, fry the diced pancetta in a large frying pan over medium heat until the fat renders and the meat becomes crispy, about 8-10 minutes. In a bowl, whisk together the egg yolks, whole eggs, grated Pecorino Romano, and black pepper until well combined. When the pasta is almost ready, remove the pan with pancetta from the heat and add a ladle of pasta cooking water to cool it slightly. Drain the pasta, reserving a generous cup of cooking water, and immediately add it to the pancetta pan off the heat. Pour the egg mixture over the hot pasta and toss vigorously, adding pasta water gradually to create a silky, creamy sauce that coats each strand. Serve immediately in warmed bowls with an extra grating of Pecorino Romano and cracked black pepper.