Modern Spaghetti Carbonara

Bring a large pot of salted water to a boil and cook the spaghetti until al dente; reserve 1 cup of pasta water before draining.

While the pasta cooks, heat olive oil in a skillet over medium heat and cook guanciale or pancetta until crisp; set aside, reserving the rendered fat.

In a large bowl, whisk together eggs, yolk, Pecorino Romano, Parmesan, and black pepper until smooth.

Add hot, drained spaghetti to the egg mixture, tossing quickly to coat and create a creamy sauce, adding reserved pasta water a little at a time as needed.

Fold in most of the crisp pancetta and a spoonful of the rendered fat for extra flavor.

Twirl spaghetti onto plates, topping each with extra Pecorino, black pepper, and shards of crispy pancetta.