Ingredients

1/2 pack spaghetti
4 egg yolks
3 tbsp unsalted butter
3 tbsp Bowlcut Chili Crisp
5 slices hickory smoked bacon, diced
1 1/4 cup pecorino romano cheese, freshly grated
1/2 cup reserved pasta water
4 cloves garlic
Salt and pepper to taste

Instructions

1. In a medium pot, bring water to boil. Once boiling, generously salt the water.
2. Simultaneously, heat a large skillet over medium flame. Add butter and Chili Crisp to skillet.
3. Add diced bacon and sauté for about two minutes before adding garlic. Cook until bacon is crispy and golden. Put cooked bacon aside and turn off skillet flame. Do not clean skillet. This step is critical so your eggs don't scramble.
4. To boiling pot of water, add pasta and cook until al dente.
5. While the pasta cooks, whisk egg yolks in a small bowl. Add pecorino romano cheese and whisk until ingredients are well combined. Add Bowlcut Chili Crisp and a good pinch of black pepper.
6. Add reserved pasta water to yolk and cheese mixture. Whisk until combined. This will help prevent the eggs from curdling.
7. Add cooked pasta into pan with bacon render. Pour the egg mixture over pasta, slowly adding and stirring reserved pasta water until eggs thicken. Go slow and be consistent. Residual heat from the pasta will slightly cook and thicken eggs into a cream. Use pasta water to thin sauce as needed.
8. Plate with bacon, drizzle of Chili Crisp, and parmesan to taste.