8 slices Bacon, cut into ½ inch pieces
½ cup Water
3 gloves Fresh Garlic, minced
1¼ cups Pecorino Romano Cheese, grated
3 large Fresh Eggs plus 1 extra yolk
1 tsp. Black Pepper
1 lb. Spaghetti
1 tsp. Salt
Using a 10-inch nonstick skillet over medium heat, add the bacon and water and bring to a simmer. Cook until water evaporates and bacon begins to sizzle (about 8 minutes). Reduce heat to medium-low and continue to cook bacon until fat renders and bacon browns (about 5-8 minutes). Now add garlic and cook stirring constantly until fragrant (about 30 seconds). Strain bacon mixture through a fine-mesh strainer and set aside. Use 1 tbsp. of the rendered fat and place in a medium bowl. Whisk the cheese, eggs and pepper into the fat in the bowl until combined. Set aside until spaghetti is ready. In a large pot, bring 2 quarts of water to a boil. Add the spaghetti and salt to the pot and cook al dente. Put a strainer in a large bowl and drain cooked pasta into the strainer. Set aside while you retain 1 liquid cup of the water. Discard the remaining water and return cooked spaghetti to it. Slowly whisk a ½ cup of the retained pasta water with the cheese mixture. Gradually pour sauce over the spaghetti, tossing to coat. Now add the bacon mixture and toss to combine. Let the spaghetti rest while you continue to toss for a couple of minutes. This will help the sauce to thicken and coat the spaghetti. Adjust as needed with remaining pasta water. Serve immediately while warm into warmed bowls or plates.
Note: The warmed large mixing bowl and the warmed serving bowls or plates help keep the sauced pasta creamy longer. Using less water than normal for cooking pasta, helps make the pasta water starchier. This adds to the creaminess of the sauce.
Ideas for Future Efforts________________________________________