Bring a large pot of generously salted water to a boil. Add the bucatini (or pasta of choice) and 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!

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 and the pancetta becomes golden and crispy, about 5 minutes. Add in the chopped garlic and crushed red pepper flakes, if using. Cook, stirring constantly to prevent burning, for 1 minute more, until the garlic is slightly softened and very fragrant – your kitchen will smell like heaven! Important: Remove from the heat and set aside.

Meanwhile, as the pasta cooks and pancetta renders, prep the carbonara sauce mixture. Add egg yolks, pecorino and 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.

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 and results in delicious Pasta Carbonara every single time. Important: This step is where timing is really important – get everything prepped and within arm’s reach, and be ready to work quickly.

Rather than bringing the Pasta Carbonara together in a skillet over gentle heat on the stovetop, this method eliminates heat and comes together in a mixing bowl instead. Add the hot, drained pasta to the mixing bowl with the egg and cheese mixture from Step 3. Carefully pour the pancetta and garlic mixture from Step 2 over top. Working quickly, toss the pasta and 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 and coats the pasta well. Finish the pasta carbonara by tossing in the lemon zest, arugula, and/or chopped parsley, if using.

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!