In a pan over medium heat add bacon and render until crispy. Set aside and reserve 1 tbsp of the bacon fat.

In a large bowl combine egg yolks, parmigiano reggiano cheese and black pepper.

Whisk until it forms a smooth paste.

To a pot of boil water add salt and cook pasta to al dente. Depending on the pasta that can take 10-12 mins.

Once pasta is cooked transfer immediately to the bowl with the egg mixture. Reserve 1 cup of pasta water.

Add reserved bacon fat, crispy bacon and some of the pasta water.

Stir until all ingredients are combined adding more pasta water as needed.

Serve and top with additional freshly grated parmigiano reggiano cheese.

Enjoy!