Author Adapted by Pam - For the Love of Cooking / Original by NYT Cooking
Equipment
Large skillet
Large pot
Ingredients
4slices of bacon, cut into pieces
1largeegg PLUS 1 egg yolk, well-whisked
1ozparmesan cheese, freshly grated (about 1/3 cup packed), plus more for serving
Sea salt and freshly cracked pepper, to taste
6ozspaghetti noodles**Make sure to reserve 1 cup of the cooking water
Instructions
Cook the bacon bits in a large skillet over medium-high heat until the fat has rendered and the bacon is crispy & browned, about 5-7 minutes. Remove the bacon to a paper towel to drain the grease.
Remove all but 1 tablespoon of bacon fat from the skillet; set aside until needed.
Whisk together the egg, egg yolk, freshly grated parmesan cheese, sea salt, and freshly cracked pepper, to taste in a small bowl until well combined; set aside until needed.
Meanwhile, cook the pasta in well-salted boiling water in a large pot, per package instructions until al dente; drain making sure to reserve 1 cup of the cooking water.
Add the drained pasta to the large skillet over medium-low heat and stir for a minute or two.
Whisk in the egg/cheese mixture, adding some reserved pasta water as needed for creaminess. Toss the pasta with the sauce for 2 minutes, until creamy. Add the bacon pieces and toss to mix evenly. Taste and add sea salt, if needed.
Pour the pasta carbonara into a warm serving bowl and top with freshly grated parmesan and lots of freshly cracked black pepper. Serve immediately and enjoy. Side Note: This pasta is best when served in warm bowls! Fill serving bowls with boiling hot water and set aside until needed. Drain & dry right before serving.