Bacon and Romano Pasta Carbonara

Instructions

1. 1

   Bring a large pot of salted water to a rolling boil. Add the spaghetti and cook according to package directions until al dente. Before draining, reserve about 1 cup of the starchy pasta water.

2. 2

   While the pasta cooks, heat a large skillet or Dutch oven over medium heat. Add the diced bacon and cook, stirring occasionally, until crispy and golden brown. This will take about 8-10 minutes. Remove the bacon with a slotted spoon and place it on a plate lined with paper towels to drain. Leave about 1-2 tablespoons of bacon fat in the skillet.

3. 3

   In a medium bowl, whisk together the whole eggs, egg yolks, 1 cup of grated Pecorino Romano cheese, and 1/2 teaspoon of freshly ground black pepper until well combined and smooth. Set aside.

4. 4

   Drain the cooked spaghetti, but do not rinse. Immediately add the hot spaghetti to the skillet with the reserved bacon fat (off the heat). Quickly pour the egg and cheese mixture over the pasta, tossing continuously with tongs to coat the pasta evenly. The heat from the pasta will cook the eggs into a creamy sauce without scrambling them.

5. 5

   Add the crispy bacon back to the pasta. If the sauce seems too thick, add 1-2 tablespoons of the reserved pasta water, one tablespoon at a time, tossing constantly until the desired consistency is reached. Serve immediately, garnished with extra grated Pecorino Romano cheese and freshly ground black pepper.