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Note: As you can see, I wasnt kidding about how few ingredients are needed.
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However, this does mean that the quality of each ingredient really matters.
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Dont use pre-grated parmesan cheese from some container that will last till 2020.
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Its crap.
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Really, it doesnt even compare to fresh grated Parmigiano-Reggiano, so go out and get the real thing.
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Buy it in a block and grate as you need it.
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Also, you will know if it is real because on the rind of the cheese there is always the name stamped out.
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Fake parmesan will not have that.
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Start by bringing a large pot of water to a rolling boil.
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Season the water generously with salt, and then add the pasta.
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Cook the pasta until al dente (usually this means for 2 minutes less than the package recommends).
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If you are trying it for doneness, it should still have quite a bite to it.
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Remember, you will cook it after removing for another few minutes in the pan, so fear not.
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While the pasta is boiling, place your chopped bacon (or pancetta) into a large, deep skillet and cook it until is dark and crisp.
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After it is cooked, pour all the pans contents onto a cutting board lined with several sheets of paper towel.
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The idea is to remove all of that bacon fat from the pan and from the pieces themselves.
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I feel that leaving all that fat is unnecessary and overpowers the dish.
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Return the de-oiled meat back into the pan and turn the heat off.
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In a separate clean bowl, whisk together the eggs and parmesan cheese.
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At this point, you should be just about ready to drain your pasta.
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Before you drain it, reserve 1 cup of the pasta water.
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Slowly whisk this hot pasta water into the egg and cheese mixture.
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Add it very, very slowly so that you dont end up cooking the egg.
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Add the drained pasta to the pan with the bacon.
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Turn the heat on low, and pour in the egg sauce.
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Whisk vigorously, constantly turning the pasta.
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You should notice, within just a minute or two, the sauce will become very creamy.
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Once that happens, turn of the heat and serve.
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Dont cook the pasta for too long in the pan or you will have scrambled eggs.
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Also, if you feel like the sauce has stiffened up, add a little bit more water.
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Serve with some sliced scallion on top and a little sprinkle of cheese.
