Description

There is no need to go to a restaurant and pay a high price for this dish when it can be so easily prepared at home. You'll definitely love the bacon and cheese flavors.

Ingredients

• 1 lb. spaghetti
• 1 T. salt
• 1 1/2 c. pasta cooking water, reserved
• 1 lb. thick cut bacon or diced pancetta
• 4 egg yolks
• 2 whole eggs
• 1 1/2 c. grated pecorino romano cheese, divided
• 1/2 t. freshly ground black pepper
• 2 T. freshly chopped parsley, for garnish

Steps

1. Bring a large pot of well salted water to a boil. Cook pasta according to package directions, about 8-12 minutes. Drain, reserving 1 1/2 c. pasta water before draining.
2. While pasta is cooking, cook bacon/pancetta over medium heat in a large skillet until crisp, about 7 - 10 minutes. Transfer bacon/pancetta to a paper towel lined plate. Reserve 2 T. bacon fat from the saucepan.
3. In a mixing bowl, whisk together the eggs, egg yolks and 1 c. pecorino romano cheese.