Steps

1. Cut bacon (90g) into slightly thick pieces.
   🕒 01:22
2. Heat olive oil (amount not specified) in a frying pan and fry bacon (90g) until crispy. (Tip: Adding a little olive oil helps render the bacon fat more easily.)
   🕒 01:27
3. Boil water in a pot and cook spaghetti (180g) until al dente.
   🕒 01:36
4. Remove the fried bacon from the frying pan.
   🕒 02:46
5. Add more olive oil (amount not specified) to the frying pan, and sauté thinly sliced onion (1/2). (Tip: Using a bit more onion is recommended.)
   🕒 02:50
6. Once the onion is softened, return the removed bacon to the frying pan.
   🕒 04:03
7. In a bowl, lightly whisk together egg yolks (2), orange juice (60ml), Parmesan cheese (30g), and black pepper (to taste).
   🕒 04:20
8. Add tomato juice (330g) to the frying pan and simmer slightly.
   🕒 04:29
9. Add orange juice (100ml) to the reduced tomato juice.
   🕒 04:43
10. Simmer a little more, and season with salt (to taste). (Tip: Thoroughly simmering the juices first is the key to a delicious finish.)
    🕒 04:50
11. Add the drained cooked spaghetti to the sauce in the frying pan and toss to coat, allowing it to absorb the liquid.
    🕒 04:57
12. Remove the frying pan from the heat temporarily, and add the whisked egg mixture (refer to step 7).
    🕒 05:06
13. Return the pan to the heat and cook, stirring constantly, until it thickens to a creamy consistency. (Tip: Adding the egg yolk at the end to thicken is the key to achieving a Carbonara-style texture.)
    🕒 05:15
14. Plate the pasta and garnish with parsley (to taste) or herbs, if desired.
    🕒 07:37