2 Eggs and 2 yolks (room temp)
1 oz Pecorino Romano, finely grated
1 oz Parmesan, finely grated
3.5 oz Bacon, sliced .25″ thick & .3″ wide
12 oz Spaghetti
Coarsely ground black pepper

Boil slightly salted water. Fill large bowl with hot water. Mix eggs and cheese in a separate bowl. Cook bacon in a skillet until almost crispy. Cook pasta until almost al dente. Save 1 cup pasta water & strain pasta. Add Pasta to Bacon and mix. Empty bowl with hot water, dry, and add pasta mix. Add Cheese & Egg mixture and mix, adding pasta water as needed for creaminess. Mix until creamy. Serve with additional grated Parmesan and fresh ground Pepper. Enjoy.