Steps

1. Cut the bacon (40g) into chunky pieces of your preferred thickness.
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2. Grate Parmesan cheese (15g).
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3. In a bowl, combine egg yolks (2), grated Parmesan cheese (15g), heavy cream (2 tbsp), and black pepper (to taste), then mix to create the sauce.
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4. Place the cut bacon (40g) in a cold frying pan and cook slowly over low heat. Do not make it too crispy; aim to draw out the aroma and flavor of the bacon.
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5. Once fat has rendered from the bacon, turn off the heat and sauté the minced garlic (1/2 clove) with residual heat.
   🕒 02:39
6. Bring a pot of water with a 1% salt concentration to a boil and start cooking the pasta (100g), aiming to remove it 2 minutes earlier than the package instructions.
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7. Add pasta water (5 tbsp) to the pan with the cooked bacon and garlic. Cook over low heat, scraping up any browned bits from the bottom, and reduce the liquid.
   🕒 03:11
8. Add the drained, cooked pasta to the frying pan and warm it over low heat.
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9. While keeping the heat on low, add the prepared sauce to the pasta in the pan. Mix well and coat the pasta. It's crucial to maintain low heat to prevent the eggs from cooking too quickly. Stir until the sauce clings to the pasta.
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10. If the sauce is too runny and watery, stir over medium heat, checking the consistency.
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11. If the sauce has absorbed too much liquid, adjust the consistency with more pasta water.
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12. Once the sauce has a consistency where it slowly drips, turn off the heat and plate the dish.
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13. Sprinkle with additional black pepper, if desired.
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