This is a no fuss recipe that is ready in 15 minutes. It is made with a few basic ingredients and it is full of flavor. Traditionally it is made with guanciale or pancetta and Pecorino cheese but I like to substitute them for bacon strips for its crispiness and Parmesan because well, I really like Parmesan. This recipe serves 2.
250g fresh spaghetti
3 egg yolks
150g bacon strips
40gr of freshly grated Parmesan cheese
Freshly ground black pepper
Cook the bacon in a non-stick pan over medium heat until it becomes crispy. Remove from the heat and reserve the drippings. Chop the bacon strips and reserve.
Cook the pasta al dente as instructed on the package. Reserve about 1 cup of the cooking water.
In a large bowl, add the egg yolks and egg and whisk until combined. Add the chopped bacon, the spaghetti, 1 teaspoon of the bacon drippings, 2 tablespoons of the pasta cooking liquid and toss to coat. Gradually add the Parmesan, stirring and tossing to melt it. Toss until the sauce thickens, adding a few more tablespoons of the pasta water if needed. Season to taste with salt and pepper. Divide into two bowls and garnish with extra Parmesan.