Fill a large stock pot 3/4’s full with water. Bring up to a boil over medium high and season liberally with salt. Cook the pasta per package directions until almost al dente.
While the water comes up to a boil cook the bacon. In a large skillet add the bacon pieces and cook until golden and crispy. Remove all but 1 tbsp. of bacon grease from the pan. Remove from heat but keep warm.
In a small bowl whisk together both eggs and egg yolks, parmesan cheese, a large pinch of salt and a good amount of freshly cracked black pepper.
Once the pasta is a little firm of al dente take it straight from the pot and place into the bacon pan along with 1/2 cup of pasta cooking liquid. Pour the egg and cheese mixture over and toss until it comes together and a thick sauce has formed. If it looks too dry add a little more cooking liquid.
Serve in a shallow bowl with an extra grating of parmesan cheese and black pepper.
Recipe Courtesy of Megan Mitchell