1-First, bring a large pot of salted water to a boil and cook 8 ounces of uncooked spaghetti according to package instructions until al dente, which takes about 8-10 minutes. This step sets the foundation for the pasta to hold the sauce just right.

2-While the pasta cooks, finely dice 6 ounces of chopped pancetta and sauté it in a large skillet over medium heat until crispy, about 5-7 minutes. If you’re adapting for dietary needs, swap in plant-based bacon for vegan options or turkey bacon for something lighter.

3-In a medium bowl, whisk together 2 large egg yolks, 1 ½ cups of freshly grated Parmesan cheese, and 1 teaspoon of freshly ground black pepper; set this mixture aside to create that signature creamy texture.

4-Drain the pasta, reserving 1 cup of pasta water. Immediately add the hot spaghetti to the skillet with the pancetta over low heat, tossing to coat everything evenly.

5-Remove the skillet from heat and quickly pour in the egg mixture, stirring vigorously to avoid scrambling the eggs. Gradually add the reserved pasta water to reach the perfect creamy consistency, then mix in 4 tablespoons of chopped fresh basil for a fresh pop of flavor.

6-Finally, serve immediately, garnished with extra Parmesan cheese. For gluten-free versions, make sure to use gluten-free pasta, and feel free to tweak seasonings based on what you like.