Fill a large pot with water and add salt generously. Bring the water to a boil. Add spaghetti and cook until al dente. Save some pasta water before draining the pasta completely.

Heat olive oil in a frying pan over medium heat. Add chopped bacon pieces and cook slowly. Stir often until crispy and golden brown. The bacon should smell smoky and delicious.

Add minced garlic to the bacon pan carefully. Cook for one minute only. Stir continuously so the garlic does not burn. Burnt garlic can make the entire carbonara taste bitter.

In a mixing bowl, whisk egg yolks and whole egg together. Add grated Parmesan cheese and black pepper. Mix well until smooth and creamy. This mixture creates the famous carbonara sauce texture.

Place the hot drained pasta directly into the bacon pan. Toss everything together gently. The pasta absorbs all the smoky bacon flavor beautifully while staying warm for the sauce.

Turn off the heat completely before adding eggs. Slowly pour the egg mixture over the pasta. Toss quickly using tongs. The sauce becomes creamy from the pasta heat naturally.

Add reserved pasta water little by little. Stir continuously while adding water slowly. This creates a glossy and silky sauce. The texture should coat the spaghetti perfectly.

Sprinkle chopped parsley and extra Parmesan on top. Serve immediately while hot and creamy. Fresh cracked black pepper also tastes wonderful on this Gordon Ramsay Carbonara Recipe.