Begin by bringing a large pot of salted water to a vigorous boil. Once boiling, add 1 pound of high-quality spaghetti and cook for 8–10 minutes until al dente. Reserve 1 cup of the pasta water, then drain the spaghetti.

In a large skillet, heat over medium heat and add 10 ounces of diced pancetta. Cook for 5–7 minutes until crispy and golden brown.

While the pancetta is cooking, whisk together 5 large eggs, 1⅓ cups of finely grated Pecorino Romano cheese, and ½ teaspoon of crushed red pepper flakes in a medium bowl until smooth.

Once the spaghetti is cooked and drained, immediately add it to the skillet with the crispy pancetta. Toss gently for about a minute.

Remove the skillet from the heat. Quickly pour in the egg mixture, tossing continuously and adding reserved pasta water as needed until you achieve a creamy consistency.

Top your Stanley Tucci’s Pasta Carbonara with 2 tablespoons of coarsely grated Pecorino Romano cheese and freshly ground black pepper. Serve immediately.