Silky spaghetti carbonara loaded with smoky applewood bacon, Pecorino Romano, Parmesan and plenty of cracked black pepper. Big flavor, simple moves and one hell of a Plan B.
Whisk together the 2 egg yolks + 1 whole egg, Pecorino, Parmesan and cracked black pepper. Set it aside. Cut the bacon into roughly ½-inch pieces and get the pasta water moving.
Put the bacon in a cold skillet. Turn the heat to medium and let it slowly render until browned and crisp. Scoop the bacon onto a plate with a slotted spoon. Leave about 2 Tbsp bacon fat in the skillet, then turn the skillet OFF.
Add the spaghetti to boiling water seasoned with about 1 tsp salt. Cook until al dente — cooked through, but still with a little bite.
Before draining, scoop out ½ cup hot pasta water. Drain the spaghetti. Do not rinse it. That starch is about to earn its paycheck.
Put the hot spaghetti into the skillet with the reserved bacon fat and toss. The burner is absolutely OFF. Pour in the egg-and-cheese mixture while tossing continuously. The hot pasta gently cooks the eggs without scrambling them.
Add reserved pasta water 1–2 Tbsp at a time while tossing. Stop when the sauce is glossy, creamy and clinging to the spaghetti. Fold most of the bacon back in and save a little for the top.
Twirl the carbonara onto two plates. Finish with the remaining bacon, extra grated cheese and fresh cracked pepper. Serve immediately while the carbonara is glossy and hot.
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