​INGREDIENTS

• Kosher salt

• 6 ounces thick-cut or slab bacon, chopped

• 1 medium onion, chopped (about 1 cup)

• 1 pound spaghetti

• 2 large egg yolks at room temperature

• 1 teaspoon freshly ground black pepper

• 1 cup freshly grated Parmigiano Reggiano

​Bring a large pot of salted water to a boil for the pasta.

​Cook the bacon in a large skillet over medium heat until the fat has mostly rendered, about 4 to 5 minutes. Push the bacon to one side of the pan, and add the onion. Let both cook separately until the onion is tender, about 5 minutes, then mix the two together. Ladle 4 cups of pasta water into the skillet with the bacon and onion, bring to a rapid boil, and quickly reduce the sauce.

​While the sauce is reducing, add the spaghetti to the boiling water. Meanwhile, in a small bowl whisk the egg yolks with 1/2 cup of hot pasta water. When the sauce has reduced by about half and the spaghetti when al dente, use tongs to scoop the pasta into the sauce. Add the pepper and salt to taste. Toss the pasta until it is coated in the sauce. Remove the pan from the heat, and quickly mix in the egg yolks, stirring until creamy. Toss the pasta with the grated cheese, and serve immediately.