Perfect Carbonara

• 1 pound spaghetti
• 8 ounces pancetta or good-quality bacon, cut into ¼-inch squares
• Up to 1 tablespoon extra virgin olive oil, as needed
• 2 large egg yolks
• ½ cup heavy cream
• 2 tablespoons chopped fresh flat-leaf parsley
• ½ cup freshly grated Parmesan cheese
• Freshly ground black pepper

1. Bring a large pot of generously salted water to a boil. Add the spaghetti and cook until it is al dente, 8 to 10 minutes. Add 1 cup cold water during the last minute to slow the cooking.

2. While the pasta is cooking, heat a large skillet over high heat. If you are using bacon, you probably will not need the olive oil. If you are using pancetta, which is leaner, you may want to start it in a little olive oil until it begins to render its own fat. Cook the pancetta, stirring, until it lightly browns. Reduce the heat to low.

3. Whisk together the egg yolks and cream in a small bowl.

4. When the pasta is ready, drain (do not rinse) and transfer it to a large pasta bowl. Pour the hot pancetta over the pasta, then pour the egg and cream mixture over. Toss the pasta with the sauce using two large forks, then add the parsley, half of the cheese, and a few grindings of pepper. Continue to toss vigorously to coat the pasta and allow it to absorb the sauce. Sprinkle the remaining cheese over the top and serve immediately.