Parmesan or Pecorino Romano cheese, gratedAbout 84g; freshly grated recommended1 cup
whole egg1
egg yolks3
garlic clovesMinced or pressed with a garlic press2 cloves
salt¼ tsp
freshly cracked black pepper¼ tsp
thick-cut baconGuanciale or pancetta can be used instead12 oz
olive oilA little, used when cooking bacon and tossing pasta; optional~2 tbspest.
spaghetti12 oz
pasta cooking water
May need an additional 1/4 cup to adjust sauce consistency
1 cup
parsley, for garnish~2 tbspest.
flaked sea salt, for garnish~½ tspest.
Steps
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1
Fill a large pot with water and bring to a boil over medium-high heat, salting it generously until it tastes like the ocean.
2
While the water heats, finely grate about 1 cup of Parmesan or Pecorino Romano cheese.
3
Transfer the grated cheese to a medium bowl and add the whole egg and three egg yolks.
4
Stir in the minced garlic, salt, and black pepper with a whisk until combined, then set the mixture aside.
5
Dice the thick-cut bacon into small pieces.
6
Cook the bacon in a large skillet over medium heat, adding a little olive oil and salt if desired to help render the fat, until crispy. Remove and drain on paper towels.
7
Add the spaghetti to the boiling salted water and cook for about 10 minutes until al dente.
8
Before draining, reserve about 1 cup of the starchy pasta cooking water for the sauce.
9
Drain the pasta, toss with a little olive oil, and transfer to a large bowl.
10
While whisking, pour in about 1/4 cup of the reserved pasta water to slightly cool the pasta and prevent the eggs from scrambling.
11
Add the egg-cheese mixture and bacon to the hot pasta, tossing quickly so the cheese melts into a creamy, silky sauce.
12
If the sauce isn't creamy enough, add more of the reserved pasta water a tablespoon at a time while mixing, until it reaches the perfect consistency—not watery, not dry.
13
Serve immediately, garnished with parsley and flaked sea salt if desired.
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