1 pound spaghetti
6 slices bacon, diced
1 cup milk
2 large eggs plus 2 egg yolks
1/2 teaspoon salt
1 tablespoon all-purpose flour
3/4 cup grated Parmesan cheese
1 1/2 teaspoons freshly cracked black pepper
Bring a pot of lightly salted water to a boil. Add spaghetti and cook 10 minutes or as per package directions. Drain, reserving 1 cup of the pasta water.
Meanwhile, add bacon to a large saute pan. Cook over medium heat 6 minutes or until slightly crispy. Drain on paper towels, reserving 2 tbsp of the drippings.
Blend milk, eggs, egg yolks and salt.
Heat bacon drippings over medium heat. Whisk in flour; cook 1 minute. Quickly pour in milk mixture, whisking constantly to keep eggs from scrambling. Cook 2 to 3 minutes until thickened. Remove from heat and whisk in 1/2 cup of the cheese.
Toss drained pasta with sauce, bacon, remaining 1/4 cup cheese and some of the reserved pasta water. Sprinkle with black pepper just before serving.
Per Serving: cal. (kcal) 468, Fat, total (g) 15, chol. (mg) 127, sat. fat (g) 6, carb. (g) 61, fiber (g) 3, pro. (g) 20, sodium (mg) 629, Percent Daily Values are based on a 2,000 calorie diet