Chop the bacon into bite-sized pieces.

Place the bacon on cold pan over low fire and let it render fat. Stir-fry and once toasted, set aside some for garnish.

Separate yolks from the egg whites and grate the cheese.

Combine yolks and grated Pecorino Romano. Mix well until it becomes creamy. Set aside.

In a pot, add water and salt, then bring to a boil.

Once boiling, add pasta and stir to keep them from sticking to each other. Let boil for 11 minutes.

Once the pasta is cooked, turn the pan with bacon to low heat, then directly add the pasta. Gradually add 4-5 ladlefuls of pasta water, season with black pepper, and toss until emulsified.

Meanwhile, while the pasta water is hot, add a ladle-full into the egg yolk mixture and quickly stir to temper the eggs and melt the cheese. Season with black pepper.

Remove the pasta from the heat, let it cool down for 2-3 minutes, then add the sauce and quickly toss while it’s hot.

Once the sauce is creamy and velvety, plate and garnish with bacon, grated cheese, and black pepper. Enjoy!