Bacon, Egg, and Cheese Pasta

In a large, dry skillet over medium heat, toast the black pepper until fragrant, about 30 seconds.

Add the chopped bacon to the cold skillet. Cook over medium heat, stirring occasionally, until the fat has rendered and the bacon is crispy.

While the bacon cooks, bring a large pot of salted water to a boil and cook the spaghetti according to package directions until al dente.

In a medium bowl, whisk together the whole egg, egg yolk, and grated Parmesan cheese until well combined.

Just before the pasta is done, carefully scoop out about 1/4 cup of the hot pasta water and add it to the skillet with the bacon and rendered fat. Swirl the pan to create an emulsified sauce.

Using tongs, transfer the cooked spaghetti directly from the pot to the skillet. Toss well to coat the pasta in the bacon fat sauce.

Remove the skillet from the heat. This is crucial to prevent the eggs from scrambling.

Pour the egg and cheese mixture over the hot pasta.

Immediately and vigorously toss and stir the pasta until the egg mixture thickens into a creamy, glossy sauce that coats every strand.

Serve immediately, garnished with additional grated Parmesan cheese and freshly ground black pepper.