Carbonara with Bacon

Cook 8 oz of spaghetti according to package directions until al dente. Reserve about 1 cup of pasta water before draining.

While the pasta is cooking, dice 6 oz of bacon and cook in a large skillet over medium heat until crispy. Remove the bacon and set aside, reserving about 2 tablespoons of the bacon fat in the skillet.

In a bowl, whisk together 3 large eggs, 1/2 cup of grated Pecorino Romano cheese, 1/4 cup of grated Parmesan cheese, 1/4 teaspoon of black pepper, and a pinch of salt.

Add the cooked spaghetti to the skillet with the reserved bacon fat. Toss to coat.

Remove the skillet from the heat. Immediately pour the egg mixture over the hot pasta, tossing constantly to create a creamy sauce. Add a little of the reserved pasta water at a time if needed to reach the desired consistency.

Stir in the cooked bacon. Serve immediately, garnished with additional Pecorino Romano cheese and black pepper.