Important prep note: Before you begin cooking anything, read this recipe start to finish. Pasta Carbonara is an incredibly time-sensitive dish. It comes together very quickly once all the components are ready. First, read the recipe before you get started so you can anticipate what comes next as you cook. Then, take a few minutes to get everything measured, chopped & prepped, making cooking a really smooth, easy, & fun process. To prep: roughly chop the garlic & parsley (if using), measure the cheeses, & gather all remaining ingredients. Set aside, within an arm’s reach of the stove for easy, streamlined cooking.

1. Boil the pasta: Bring a large pot of generously salted water to a boil. Add the bucatini (or pasta of choice) & cook, stirring occasionally to prevent sticking, to al dente according to package directions. Important: Before draining, carefully dip a liquid measuring cup into the pot, reserving about 1 cup of starchy pasta water, and set aside. Carefully drain the pasta – do not rinse it!
2. Render the pancetta: Meanwhile, as the pasta boils, render the pancetta. Add diced pancetta to a large skillet over medium heat. Cook, stirring occasionally, until the fat renders & the pancetta becomes golden & crispy, about 5 minutes. Add in the chopped garlic & crushed red pepper flakes, if using. Cook, stirring constantly to prevent burning, for 1 minute more, until the garlic is slightly softened & very fragrant – your kitchen will smell like heaven! Important: Remove from the heat & set aside.
3. Prep the carbonara sauce mixture: Meanwhile, as the pasta cooks & pancetta renders, prep the carbonara sauce mixture. Add egg yolks, pecorino & parmesan to a large mixing bowl. Generously season with freshly cracked black pepper, as desired. Whisk to combine. The mixture will be thick. Set aside.
4. Toss the pasta carbonara: If you’re nervous about scrambling the eggs – don’t be! – try Method #2: Foolproof Pasta Carbonara. It’s untraditional, but works like a charm & results in delicious Pasta Carbonara every single time. Important: This step is where timing is really important – get everything prepped & within arm’s reach, & be ready to work quickly.
   • Method #1: Stovetop Pasta Carbonara: Add the hot, drained pasta to the large skillet with the rendered pancetta from Step 2. Pour the prepared carbonara sauce mixture from Step 3 over top. Working quickly, stir & toss the pasta & pancetta into the egg mixture. The mixture will be thick. While tossing constantly, slowly stream in a few of tablespoons of the reserved pasta water. Return the skillet to medium low heat. Continue to toss, adding additional pasta water little by little, until the pasta carbonara is warmed through & the carbonara sauce is glossy & coats the pasta well. Finish the pasta carbonara by tossing in the lemon zest, arugula, &/or chopped parsley, if using. Remove from the heat.
   • Method #2: Foolproof Pasta Carbonara: Rather than bringing the Pasta Carbonara together in a skillet over gentle heat on the stovetop, this method eliminates heat & comes together in a mixing bowl instead. Add the hot, drained pasta to the mixing bowl with the egg & cheese mixture from Step 3. Carefully pour the pancetta & garlic mixture from Step 2 over top. Working quickly, toss the pasta & pancetta into the egg mixture. The mixture will be thick. While tossing constantly, slowly stream in a couple of tablespoons of the reserved pasta water. Toss, adding additional pasta water little by little, until the carbonara sauce is glossy & coats the pasta well. Finish the pasta carbonara by tossing in the lemon zest, arugula, &/or chopped parsley, if using.
5. Serve: Divide the pasta carbonara into two of your favorite pasta bowls. Top with extra grated cheese, chopped parsley, ground black pepper, or crushed red pepper as desired. Serve immediately. Enjoy!