First, boil water and prepare your spaghetti until very al dente according to package details. As a general rule, you can cook the pasta for about 2 minutes less than it says on the box. While the spaghetti cooks, prepare the sauce.

In a large, deep pan, add the olive oil and heat over medium high heat. Once hot, add the pancetta. The oil helps get the pancetta going, but you may omit it if you like.

Once the pancetta has started to get crispy, add the smashed garlic clove. Continue to cook the pancetta until fat is rendered. At this point the spaghetti should be done. When draining the pasta, reserve about a cup of pasta water just in case we need it later.

Remove the pan from the heat and add the drained spaghetti. Lightly toss the spaghetti in the oil and pancetta.

In a small bowl, mix together the parmesan and pecorino romano cheeses. Then, in a separate bowl, mix together the eggs, egg yolks, and about half of the cheese mixture.

Pour the egg and cheese mixture over the pasta and quickly mix together to coat the pasta, being careful to not let the eggs scramble or cook. Once coated, add the remaining cheese and mix until melted. The spaghetti should still be hot enough to melt the cheese, but if not, then you may return the pan to the stove and gently heat over medium low heat to help the cheese melt.

If you would like the sauce to be creamier, add the reserved pasta water gradually until you achieve desired creaminess. Plate the pasta and top with parmesan, freshly cracked black pepper, or any topping of your choice, and the spaghetti carbonara is done! 完成です！