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1
Bring a large pot of well-salted water to a boil.
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2
Coat a large skillet with olive oil and bring it to medium heat.
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3
Add the pancetta and cook, stirring occasionally, until it starts to color and become crisp, 6 to 8 minutes; remove from the heat.
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4
Add the pasta to the boiling water and cook for 1 minute less than the instructions on the package suggest.
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5
Taste it: It should be toothsome with just a little nugget of hard pasta still in the centerthis is al dente.
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6
While the pasta is cooking, crack the eggs into a large bowl and add the grated Parm and Pecorino; season with salt and whisk vigorously until well combined.
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7
Season with black pepperseriously, this is one place where pepper brings something special to the party!
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8
Bring the pan with the pancetta back to medium heat.
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9
Drain the pasta, add it to the pan, and coat it with any fat in the skillet.
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10
Remove the pan from the heat, add the egg mixture to the pasta, and stir vigorously to combine.
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11
Cover and let sit for 1 to 2 minutes so the steam gently cooks the eggs.
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12
Uncover and stir againthe egg mixture will seem like a cream sauce.
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13
Serve immediately garnished with sliced scallions.
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14
A great carbonara is all about timing: render the pancetta, cook the pasta, and toss it all together while everything is screaming hotthis will ensure the eggs are cooked ever-so-gently
