Creamy Fettuccine Carbonara

Whisk the sauce base: In a large mixing bowl, whisk together the whole eggs, egg yolks, grated Parmigiano-Reggiano, and a generous amount of freshly ground black pepper until smooth and creamy. Set aside.
Cook the pasta: Bring a large pot of salted water to a boil. Add the fettuccine and cook until al dente according to package directions. Before draining, reserve at least 1 cup of the starchy pasta water. Drain the pasta.
Crisp the pork: While the pasta cooks, heat a large skillet over medium heat. Add the diced pancetta (or guanciale) and cook, stirring occasionally, until it is golden and crispy, about 5–6 minutes.
Add garlic (optional): Stir in the minced garlic and cook for about 1 minute, just until fragrant—don’t let it brown.
Toss pasta with pancetta: Add the drained fettuccine directly to the skillet with the pancetta and garlic. Toss well so the pasta is coated in the rendered fat.
Emulsify the sauce: Remove the skillet from heat immediately. Pour in the egg and cheese mixture. Use tongs to quickly toss the pasta and create a silky, glossy sauce, adding a splash of reserved pasta water as needed to achieve a creamy consistency.
Finish and serve: Serve immediately, topped with extra Parmigiano-Reggiano and more cracked black pepper. Garnish with chopped parsley if you like.