Fill a large pot with water, adding a generous tablespoon of salt, and bring it to a rolling boil over high heat.

Add your spaghetti or bucatini to the boiling water, stirring occasionally to prevent sticking. Cook until it reaches 'al dente', about 8-10 minutes.

In a large skillet over medium heat, add diced pancetta or thick-cut bacon, frying until crispy and golden brown, about 5-7 minutes.

In a mixing bowl, whisk together whole eggs, egg yolks, grated Pecorino Romano, grated Parmesan, and freshly ground black pepper until creamy.

Before draining your cooked pasta, scoop out a cup of the starchy cooking water and set it aside.

Drain the pasta and immediately add it to the skillet with the crispy pancetta. Toss them together gently.

Remove the skillet from the heat, then quickly pour the egg mixture over the hot pasta and toss everything together.

Gradually sprinkle in reserved pasta water as needed while tossing the pasta to achieve a glossy and creamy sauce.

Taste your Pasta Carbonara and adjust with additional freshly cracked black pepper or more cheese if desired. Garnish with chopped parsley before serving.