Steps

1. Cut the Bacon into 5mm strips.
   🕒 01:10
2. Place 2 Egg Yolks in a bowl.
   🕒 01:23
3. Add Black Pepper, Heavy Cream, and powdered Parmigiano-Reggiano to the bowl with the Egg Yolks and mix to create the egg sauce.
   🕒 01:27
4. Bring 1 liter of water to a boil and add 10g of salt (for a 1% salt concentration) for cooking the Pasta.
   🕒 01:46
5. Add about 1 tsp of Olive Oil to a frying pan and heat the cut Bacon over high heat.
   🕒 02:31
6. Once the oil starts to simmer, reduce heat to medium-low and cook for 3-4 minutes, stirring with chopsticks.
   🕒 02:38
7. Once the bacon is a slightly darker than golden brown, turn off the heat.
   🕒 02:56
8. Add the Pasta to the boiling water and set a timer for 8 minutes for al dente.
   🕒 03:18
9. Approximately 2 minutes after adding the Pasta, add 150cc of the Pasta water to the frying pan with the Bacon. Bring to a simmer once to infuse the bacon's flavor into the sauce.
   🕒 03:23
10. Continue heating until the sauce is reduced by about one-third.
    🕒 03:34
11. About 30 seconds before the Pasta is ready, reheat the frying pan containing the bacon sauce.
    🕒 04:41
12. Add the cooked Pasta to the frying pan and cook over high heat for 20-30 seconds to allow the pasta to absorb the sauce.
    🕒 04:45
13. Once the Pasta has absorbed some of the sauce, turn off the heat.
    🕒 05:10
14. Gently toss the Pasta with a rubber spatula for 30-45 seconds to cool it down slightly and let the steam settle.
    🕒 05:10
15. Once the steam has settled, add the prepared egg sauce and coat the Pasta evenly with the rubber spatula.
    🕒 05:35
16. Add 15-20cc of pasta water to stop the cooking process.
    🕒 05:47
17. Return to low-medium heat and gently cook for about 2.5 minutes, scraping the bottom of the pan with the spatula until it thickens. [This is the key!] If the consistency feels too thick, gradually add more pasta water to adjust. By scraping the egg sauce from the bottom of the pan, you ensure even cooking throughout.
    🕒 05:55
18. Plate the pasta and garnish with additional Black Pepper and Parmigiano-Reggiano, if desired.
    🕒 06:36