Spaghetti Carbonara

1. 1 (14 ounce) package spaghetti
2. 5 ounces turkey bacon or smoked turkey
3. 3 egg yolks
4. 1 whole egg
5. ¾ cup grated Pecorino-Romano cheese
6. salt and freshly ground black pepper to taste

Fill a large pot with lightly salted water and bring to a rolling boil. Stir in spaghetti and return to a boil. Cook pasta uncovered, stirring occasionally, until tender yet firm to the bite, about 12 minutes. Reserve a little pasta water, then drain.

1. Meanwhile, heat a skillet over medium heat; add guanciale, cook and stir until crisp, 5 to 10 minutes.
2. Whisk egg yolks and whole egg together in a bowl; whisk in cheese, salt, and pepper until combined.
3. Stir in bacon. Add spaghetti; toss until evenly coated.
4. If the egg mixture becomes too thick, add a little pasta cooking water to dilute the sauce. But remember, the eggs should never be scrambled!