Spaghetti alla Carbonara

This carbonara recipe focuses on a rich, creamy sauce made from egg yolks, grated Pecorino, and plenty of black pepper. The trick is to combine the hot pasta with the egg mixture off the heat, letting the residual warmth cook the eggs into a glossy coating rather than scrambled bits. Crispy bacon adds a salty counterpoint. You'll want to have all your ingredients prepped and ready, as this dish comes together quickly once the pasta is cooked.