Fill a large pot with water and add plenty of salt. Bring it to a rolling boil over high heat. The water should taste like the sea. This seasons the pasta from the inside out.

Add your spaghetti to the boiling water. Stir it occasionally so the noodles do not stick together. Cook until the pasta is "al dente." This means it is firm to the bite.

While the pasta cooks, place a large skillet over medium heat. Add the diced pancetta or bacon and the smashed garlic. Fry until the meat is brown and crispy. Remove the garlic cloves later.

In a medium bowl, whisk the whole eggs and egg yolks. Add the grated Pecorino and Parmesan cheese. Whisk in the black pepper until the mixture becomes a thick, creamy paste.

Before draining the pasta, scoop out one cup of the starchy cooking water. This is the secret to a smooth sauce. Set the water aside carefully. Drain the rest of the pasta.

Add the hot, drained pasta directly into the skillet with the crispy bacon. Toss the noodles well so they are coated in the warm bacon fat. Turn off the heat completely now.

Pour the egg and cheese mixture over the pasta. Use tongs to toss everything very quickly. The residual heat from the pasta will cook the eggs without scrambling them.

Add a splash of the saved pasta water to the pan. Keep tossing until the sauce looks glossy and creamy. Add more water if it seems too dry. The texture should be silky.

Taste the carbonara before serving. Add more black pepper or cheese if you like. Sprinkle fresh parsley on top for a pop of color. Serve the pasta immediately while it is hot.