Servings: 6

INGREDIENTS INGREDIENTS
1 pound spaghetti pasta 1 pound spaghetti pasta
1 tablespoon salt 1 tablespoon salt
1 pound thick cut bacon or pancetta diced 1 pound thick cut bacon or pancetta diced
4 egg yolks 4 egg yolks
2 whole eggs 2 whole eggs
1 1/2 cups grated pecorino romano cheese divided 1 ½ cups grated pecorino romano cheese divided
1/2 teaspoon freshly ground pepper ½ teaspoon freshly ground pepper
2 tablespoons freshly chopped parsley to garnish 2 tablespoons freshly chopped parsley to garnish

INSTRUCTIONS
Bring a large pot of water to a boil and season with salt. Cook pasta according to package directions. Reserve 1 ½ cups of the pasta water before draining.
In a large saucepan, cook bacon (or pancetta) over medium heat until crisp, about 7 to 10 minutes. Drain fat from bacon, reserving just 2 tablespoons of the grease.
In a mixing bowl, whisk together egg yolks, eggs, and 1 cup pecorino romano cheese.
Toss drained pasta with cooked bacon, and 2 tablespoons of bacon grease. Pour egg mixture in, along with reserved pasta water and toss together with pasta 2 minutes.
Serve hot topped with remaining cheese, freshly ground pepper, and parsley to garnish

Prep Time 5 MINUTES  Prep Time 5 MINUTES
Cook Time 15 MINUTES  Cook Time 15 MINUTES
Total Time 20 MINUTES  Total Time 20 MINUTES
Nutrition  Nutrition
Calories: 752kcal | Carbohydrates: 59g | Protein: 31g | Fat: 42g | Saturated Fat: 16g | Cholesterol: 260mg | Sodium: 1995mg | Potassium: 380mg | Fiber: 2g | Sugar: 2g | Vitamin A: 495IU | Vitamin C: 1.7mg | Calcium: 311mg | Iron: 2.2mg  Calories: 752kcal | Carbohydrates: 59g | Protein: 31g | Fat: 42g | Saturated Fat: 16g | Cholesterol: 260mg | Sodium: 1995mg | Potassium: 380mg | Fiber: 2g | Sugar: 2g | Vitamin A: 495IU | Vitamin C: 1.7mg | Calcium: 311mg | Iron: 2.2mg