Created by JostLori on September 30, 2016
Step 1: Bring bacon and water to simmer in 10-inch nonstick skillet over medium heat; cook until water evaporates and bacon begins to sizzle, about 8 minutes. Reduce heat to medium-low and continue to cook until fat renders and bacon browns, 5 to 8 minutes longer.
Step 2: Add garlic and cook, stirring constantly, until fragrant, about 30 seconds. Strain bacon mixture through fine-mesh strainer set in bowl. Set aside bacon mixture.
Step 3: Measure out 1 tablespoon fat and place in medium bowl. Whisk Pecorino, eggs and yolk, and pepper into fat until combined.
Step 4: Meanwhile, bring 2 quarts water to boil in a Dutch oven. Set colander in large bowl. Add spaghetti and salt to pot; cook, stirring frequently, until al dente. Drain spaghetti in colander set in bowl, reserving cooking water.
Step 5: Pour 1 cup of the cooking water into a liquid measuring cup and discard the rest. Return spaghetti to the now-empty bowl.
Step 6: Slowly whisk ½ cup of the reserved cooking water into the Pecorino mixture. Then, gradually pour the Pecorino mixture over the spaghetti, tossing to coat.
Step 7: Add bacon mixture and toss to combine.
Step 8: Let spaghetti rest, tossing frequently, until sauce has thickened slightly and coats spaghetti, 2 to 4 minutes, adjusting consistency with remaining reserved cooking water if needed. Serve immediately