Step 1

Preheat the oven to 400°F (200°C) and prepare a large baking sheet with paper towels.

Step 2

Place the bacon on a baking sheet with a rim. Bake for 15-20 minutes, rotating the bacon pieces halfway through until it is deeply browned and crisp. Place on a tray to absorb excess fat. Cut the bacon into tiny cubes.

Step 3

In a large mixing bowl, combine the egg yolks, whole egg, Parmesan and Pecorino cheeses, 1/4 teaspoon salt, and black pepper. Mix and serve in a big pasta serving bowl if you have one.

Step 4

In a large saucepan or kettle, bring 4-5 quarts of water to a boil with 1 tablespoon of salt. Cook the pasta according to package directions until al dente (usually about 10 minutes.) Before draining the pasta, scoop off 3/4 cup of the cooking water.

Step 5

1/2 cup hot water whisked into the egg yolk mixture tempers the eggs so they don't scramble..

Step 6

Stir the heated pasta into the dish right away, then toss everything together quickly and completely using tongs or two spoons. If the sauce appears to be dry, add extra water.

Step 7

Toss the spaghetti with the bacon and herbs to incorporate.

Step 8

Serve immediately, with extra grated cheese on the side