Smoky Tomato Carbonara

cooking.nytimes.com

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Kosher salt and black pepper

1 pound spaghetti

2 large eggs plus 4 large egg yolks, at room temperature

½ cup freshly grated Parmigiano-Reggiano (about 1 ½ ounces), plus more for serving

6 ounces thick-cut smoked bacon, cut into ¼-inch-thick matchsticks

2 tablespoons tomato paste

8 ounces cherry tomatoes, halved

Directions at cooking.nytimes.com

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