8 slices thick bacon or salt pork, sliced into 1/2" pieces
3 cloves garlic, minced
15g pecorino Romano, grated (1/4c)
50g Parmesan, grated (3/4c)
3 eggs
1# spaghetti
salt & pepper
Bring bacon & 1/2c water to simmer in 10" skillet over medium heat; cook til water evaporates* bacon begins to sizzle, 8-10 minutes. Reduce heat & cook til bacon browns and fat has rendered, 5-8 minutes longer. Add garlic & cook til fragrant, 15-30 seconds. Drain, measuring out 1T fat into medium bowl. Whisk in cheeses, eggs, & pepper.
Meanwhile, cook 1# spaghetti in salted water. Drain, reserving 1c cooking water. Return to pot.
Whisk 1/2c reserved pasta water into egg/cheese mixture and pour over pasta, tossing to coat. Add bacon & toss. Let pasta rest 2-4 minutes, tossing frequently, until sauce has thickened & coats pasta. Adjust consistency with remaining reserved pasta water if needed.
*this keeps bacon tender
