Bring a large pot of water to a boil. Prepare pasta al dente.
Preheat the oven to 200 degrees and place a large, empty, oven-safe bowl in it for future tossing of the pasta carbonara recipe.
In a saucepan over medium heat, cook the pancetta and garlic.
In a small bowl, whisk the eggs and cream.
Drain pasta and add to warm bowl with butter. Toss to combine. Gradually stir in the egg and cream mixture until fully emulsified.
Toss in pancetta and parmesan, reserving some for garnish.
Serve with fresh cracked pepper.
Al Dente - always cook your pasta al dente. It helps it keep a "bite" that creates the most delicious texture in the sauce.
Reserve Pasta Water - Hold a little of the pasta water back when you drain it. You can add this starchy warm water back into your sauce if it needs to be thinned out a little.
Tossing the pasta and carbonara with cream in a warm pan ensures an even distribution of heat, creating a creamy, luscious sauce. Make sure to use potholders when working with the bowl, as it will be hot!
Slowly add the cream and egg mixture to avoid scrambling the eggs.
For a bit more insurance, you can also add a few tablespoons of the pasta cooking water to the egg mixture prior to tossing with the pasta. This will help bring up the temperature of the eggs.