Ingredients

• 2 Tablespoons salt
• 6 slices thick-cut bacon, cut into ¼-inch lardons
• 1 pound of long pasta, like bucatini, spaghetti or fettuccini
• 2 whole eggs
• 4 egg yolks
• 1 cup freshly grated Parmesan Reggiano, divided
• fresh black pepper
• 2 Tablespoons minced parsley

Instructions

Bring 5-6 quarts of water to boil and stir in 2 Tablespoons of salt.

Heat a large skillet or Dutch oven over medium heat. Add bacon and cook until just crispy. Carefully transfer the bacon to a small plate, reserving all the fat in the pan.

Meanwhile, add pasta to salted water and cook to al dente, stirring as necessary. Return the Dutch oven to low heat. Carefully remove about 1 ½ cups of pasta water just before the pasta is finished cooking. When pasta is cooked, use tongs to transfer the pasta to the Dutch oven and swirl to coat in the warm fat.

In a medium bowl, whisk together eggs, yolks, ¾ cup of cheese, and black pepper. Whisk to completely blend.

Slowly add about 1/2 cup of the pasta water to the eggs while whisking to temper the mixture. Next, slowly add the egg mixture to the pasta, while stirring to slowly cook the egg mixture without scrambling. Add ½ cup more pasta water (up to 1 cup), as necessary, to develop a light creamy sauce. Stir bacon in and taste for seasoning.

Divide between serving bowls and garnish with remaining cheese and parsley.