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In a large skillet, cooking bacon or pancetta over medium heat. Use a skillet that might seem too large for this task because you will be using the same one to toss your pasta later, so it needs to be large enough to accomodate 1 pound of cooked pasta.
Cook bacon until cooked, but not crispy. Remove bacon to a paper towel lined plate, but reserve rendered bacon grease.
Eyeballing it, reserve about 2 tablespoons of bacon fat, discarding the rest. Set skillet aside.
In a large pot, boil enough water for pasta. When it comes to a rolling boil, add kosher salt. Any Italian grandmother will tell you pasta water needs to be as salty as the sea, so don't be shy.
Cook pasta according to package directions or al dente, or even 1 minute less.
In a medium bowl, whisk 2 whole eggs with 4 egg yolks. After whisked, combine with pecorino romano cheese. Set aside.
When pasta is done, ladle out about 1/2 cup of starchy boiling water to a heat safe measuring cup. Go ahead and add 2 tablespoons of hot water to egg mixture, whisking while you combine to prevent the hot water from cooking your egg.
Drain pasta and set rendered bacon skillet back onto the hot burner.
When pasta is drained and while it is still hot, transfer back to the skillet and toss well with bacon fat.
Remove from heat and try to pile pasta in the center. Using tongs, slowly pour the egg mixture over the hot pasta, tossing fast to cook the egg over the pasta.
Toss for 2 minutes, pasta starch will help sauce thicken, along with residual heat.
If your sauce is too watery or loose, add more cheese. If you sauce is too thick and clumpy, slowly add additional pasta water.
Transfer to serving dishes and season with freshly ground pepper, Maldon sea salt and additional cheese. Serve immediately.
If you've tried this recipe, come back and let us know how it was!