Crispy Bacon Carbonara

Serving Size: 4

Ingredients

• 400g spaghetti
• 200g streaky bacon, cut into lardons
• 4 large egg yolks
• 60g Parmesan (or Pecorino), finely grated
• Freshly cracked black pepper
• Salt

Instructions

1. Cook spaghetti in well-salted boiling water until al dente. Reserve 1 cup pasta water, then drain.
2. Fry bacon in a cold pan over medium heat until deeply crispy. Remove bacon and set aside, leaving the rendered fat in the pan.
3. Whisk egg yolks, grated cheese, and plenty of black pepper in a bowl.
4. Add hot spaghetti to the pan with the bacon fat, tossing to coat. Remove from heat, add egg mixture, and toss quickly until glossy, loosening with pasta water as needed.
5. Stir through crispy bacon and serve immediately with extra cheese and black pepper.