1-First, bring a large pot of salted water to a boil and cook the 8 ounces of spaghetti until al dente, as per package instructions usually around 8-10 minutes. Don’t forget to reserve 1 cup of that starchy pasta water before draining; it’s a game-changer for thickening the sauce.

2-While the pasta bubbles away, sauté the 6 ounces of chopped pancetta in a skillet over medium-low heat until it’s nice and crisp, about 8 minutes, then set it aside.

3-Next, add the 2 cups of half and half to the skillet with the pancetta drippings and bring it to a gentle simmer. Slowly whisk in the 2 large egg yolks to temper them, stirring constantly to avoid scrambling that’s the secret to a smooth sauce. Stir in the 1 ½ cups of freshly grated Parmesan cheese and 1 teaspoon of black pepper, adjusting seasoning as needed since the cheese adds plenty of saltiness.

4-Finally, toss the cooked spaghetti, pancetta, and 4 tablespoons of chopped fresh basil into the skillet with the sauce, mixing gently until everything coats the pasta perfectly. Serve it up right away with extra Parmesan on top for that finishing touch.