Steps

1. In a bowl, combine 2 whole eggs, 2 egg yolks, 2 tbsp Parmesan cheese, and a generous amount of grated black pepper. Mix well to create the egg sauce.
   🕒 00:31
2. Cut 80g of bacon into 4-5mm thick strips.
   🕒 01:38
3. Heat 1 tbsp of olive oil in a frying pan and sauté the cut bacon until it's slightly crispy.
   🕒 01:48
4. Remove the sautéed bacon from the frying pan and turn off the heat.
   🕒 02:10
5. Bring 4 liters of water to a boil and add 40g of salt.
   🕒 02:23
6. Add 140g of spaghetti to the boiling water, ensuring it's submerged as you start cooking.
   🕒 02:44
7. Taste the pasta cooking water to check the saltiness.
   🕒 03:09
8. Cook the pasta until it's al dente, with a slight firmness at the core.
   🕒 03:45
9. Drain the spaghetti slightly before the package's recommended cooking time, ensuring it's at the perfect texture.
   🕒 04:07
10. If the spaghetti has cooled and clumped together, loosen it with a little cooking water.
    🕒 04:36
11. Add 2-3 tbsp of pasta cooking water to the frying pan where the bacon was sautéed. Swirl the pan to emulsify the oil.
    🕒 04:57
12. With the heat still off, add the cooked spaghetti to the frying pan.
    🕒 05:13
13. Thoroughly mix the spaghetti with the prepared egg sauce.
    🕒 05:24
14. Turn the heat to medium and stir continuously with a rubber spatula until a smooth, creamy sauce forms. The key here! When the sauce starts to thicken at the bottom of the pan, keep stirring, scraping from the bottom. This recipe uses no milk, allowing the egg flavor to shine.
    🕒 05:34
15. Turn off the heat slightly before reaching your desired consistency and plate the pasta.
    🕒 06:17
16. Top the spaghetti with the reserved sautéed bacon, arranging it decoratively.
    🕒 06:21
17. Finish by adding more grated black pepper and Parmesan cheese to your liking. Enjoy!
    🕒 06:45