Carbonara Sauce

6 servings

12 oz dried pasta

1/2 # slices bacon, Cut into 1/2 inch strips

6 yolks

3/4 c pecorino

1/2 T Black pepper or to taste

Cook the pasta in plenty of salted water until al dente.

Meanwhile, fry bacon in a large frying pan over medium to medium high heat until crisp. Remove bacon from pan and allow fat to cool.

When the pasta is almost ready, remove 1 1/4 cups of the pasta water and reserve. Drain the pasta and add to the pan with the cooled bacon fat.

Mix the yolks, pecorino cheese and black pepper in a bowl with 1/4 cup of the pasta water. Stir into the pasta and add another 1/2 cup of the reserved pasta water or more as needed to loosen the sauce. Stir in the reserved bacon and serve with additional grated pecorino or parmesan.