Bacon Carbonara

Bring a large pot of well salted water to the boil

Add pasta and cook until just shy of al dente

Chop bacon and render slowly until crisp, reserving the fat

In a bowl, mix egg yolks, whole eggs, grated cheese and cracked black pepper

Stir a spoon or two of hot bacon fat into the egg and cheese mixture

Before draining, reserve one cup of pasta water

Lower the heat and add drained pasta to the pan with the bacon

Add the egg and cheese mixture with a quarter cup of pasta water, mixing quickly and constantly to emulsify and prevent scrambling

If the sauce thickens too much, add more pasta water a little at a time until glossy and smooth

Once ready take off the heat to stop cooking