Spaghetti Carbonara with Pancetta and Ricotta

Prepare Ingredients

1. In a medium bowl, whisk together the eggs, ricotta cheese, most of the grated Pecorino Romano cheese, and freshly ground black pepper until smoothly combined.
2. Ensure pancetta is cut into small cubes or lardons.

Cook Pasta and Pancetta

1. Bring a large pot of salted water to a rolling boil. Add the spaghetti and cook according to package directions until al dente.
2. While the pasta is cooking, place the pancetta in a large, cold skillet. Turn the heat to medium-low and cook slowly, stirring occasionally, until the pancetta is crispy and has rendered its fat, about 8-10 minutes.
3. Remove the crispy pancetta from the skillet with a slotted spoon and set aside on a plate lined with paper towels. Leave the rendered fat in the skillet and discard any excess if there is too much, leaving about 2 tablespoons.

Combine and Serve

1. Just before the pasta is done, reserve about 1 cup of the starchy pasta water. Drain the spaghetti well.
2. Add the drained spaghetti directly to the skillet with the warm pancetta fat. Toss to coat. Remove the skillet from the heat to prevent the eggs from scrambling.
3. Quickly pour the egg and cheese mixture over the hot spaghetti. Toss vigorously and continuously, adding a splash of the reserved pasta water as needed, to create a creamy sauce that coats the pasta. The residual heat from the pasta and pan will cook the eggs without scrambling.
4. Add most of the crispy pancetta back into the pasta and toss to combine.
5. Serve immediately in warm bowls, garnished with the remaining crispy pancetta and extra grated Pecorino Romano cheese and black pepper.