Ingredients:

  • 1 lb spaghetti
  • 1 tbsp salt
  • 6 oz beef bacon, diced
  • 3 large eggs
  • 1 cup Parmesan cheese, freshly grated
  • 1 tsp freshly cracked black pepper
  • 2 tbsp heavy cream

Instructions:

  1. Bring a large pot of salted water to a boil. Add the spaghetti and cook until just under al dente, about 2 minutes less than the package directions.
  2. While the pasta cooks, place the diced beef bacon in a cold skillet over medium heat. Sauté until the fat renders and the bits become crisp and dark golden.
  3. Turn off the heat under the skillet and let the pan cool slightly.
  4. In a medium bowl, whisk together the eggs, grated Parmesan, black pepper, and heavy cream until the mixture is thick and uniform.
  5. Just before the pasta is finished cooking, scoop out 1/2 cup of the starchy pasta water. Slowly drizzle two tablespoons of this hot water into the egg mixture while whisking constantly to temper the eggs.
  6. Using tongs, transfer the spaghetti directly from the boiling water into the skillet with the beef bacon. Toss for 30 seconds to coat the noodles in the rendered fat.
  7. Ensure the pan is not sizzling hot. Pour the egg and cheese mixture over the pasta.
  8. Toss vigorously and continuously over very low heat or off the heat entirely for 1-2 minutes until the sauce transforms into a thick, glossy, and velvety emulsion.
  9. If the sauce feels too tight, stir in the reserved pasta water one tablespoon at a time until the desired consistency is reached.