Carbonara Pasta with Bacon and Egg Sauce

Steps

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1. 1
   Bring a pot of salted water to boil and add the spaghetti. Cook according to package instructions but remove it 2 minutes early.
   ▶ ≈0:54
2. 2
   Separate 2 egg yolks into a bowl. Grate Parmesan cheese (about 25-30g) into the bowl and gently mix with a silicone spatula until the mixture reaches a paste-like consistency.
   ▶ ≈1:07
3. 3
   Cut bacon into strips and place them in a flat-bottomed pan without oil. Cook over medium-low heat to render the fat and add freshly ground black pepper for flavor.
   ▶ ≈2:02
4. 4
   Increase heat to medium and add about 200ml of pasta cooking water to the pan. Let the liquid boil with the bacon fat and emulsify until it turns white.
   ▶ ≈2:43
5. 5
   Pour about 100ml of pasta cooking water into the pan, then add the drained pasta. Continuously stir with a spatula or chopsticks to help the pasta absorb the sauce and bacon flavors, or gently toss the pan to incorporate air.
   ▶ ≈3:12
6. 6
   Add another 130-150ml of pasta cooking water and mix well, keeping the pasta moist with sauce. Turn off the heat once liquid pools at the bottom of the pan.
   ▶ ≈3:53
7. 7
   Wait about 2 minutes for the pan to cool slightly, then quickly pour in the egg yolk and cheese mixture. Rapidly stir with a spatula until fully combined, gently tossing the pan to help emulsify.
   ▶ ≈4:07
8. 8
   Plate the pasta, sprinkle with freshly ground black pepper, drizzle with sauce from the pan, and finish with freshly grated Parmesan cheese before serving.
   ▶ ≈4:38