Pasta Carbonara

Bring a large pot of salted water to a boil over high heat. Add pasta and cook according to package directions until al dente, then drain and reserve 1 cup of pasta water.

While pasta cooks, dice the bacon or pancetta and cook in a large skillet over medium-high heat until crispy, about 8–10 minutes. Remove with a slotted spoon and set aside.

In a bowl, whisk together egg yolks, heavy cream, and ¾ cup grated Parmesan cheese until smooth and well combined.

Add the drained pasta and cooked bacon to the skillet with the rendered fat over low heat, tossing gently to combine.

Pour the egg and cream mixture over the pasta while stirring constantly and slowly adding reserved pasta water until the sauce reaches a creamy consistency, about 2–3 minutes.

Season with salt and pepper to taste, then divide into serving bowls.

Top each serving with additional grated Parmesan and chopped parsley if desired, then serve immediately.