Hearty Bacon and 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 1 cup of the starchy pasta water.

2. 2

   While the pasta cooks, heat a large skillet over medium heat. Add the diced bacon and cook until crispy. This should take about 8-10 minutes. Remove the bacon with a slotted spoon and set aside on a paper towel-lined plate. Leave 2-3 tablespoons of bacon fat in the skillet. If there isn't enough, add a tablespoon of olive oil.

3. 3

   In a medium bowl, whisk together the whole eggs, egg yolks, grated Pecorino Romano cheese, and freshly ground black pepper until well combined and creamy. This is your carbonara sauce.

4. 4

   Drain the cooked pasta and immediately add it to the skillet with the bacon fat (and olive oil, if used). Toss the pasta to coat it in the fat. This helps to prevent the eggs from scrambling.

5. 5

   Remove the skillet from the heat. Quickly pour the egg and cheese mixture over the hot pasta, tossing continuously and vigorously with tongs. The residual heat from the pasta will cook the eggs into a creamy sauce. If the sauce seems too thick, add a tablespoon or two of the reserved pasta water, tossing until it reaches your desired consistency. Add the cooked crispy bacon back into the pasta and toss to combine.

6. 6

   Serve immediately, garnished with extra grated Pecorino Romano cheese and freshly ground black pepper.