Ingredients

1/2 teaspoon Salt

1 pound Spaghetti

2 Egg Yolks [room temperature]

2 Eggs [room temperature]

1 1/2 cups Parmesan Cheese [freshly ground]

1/4 teaspoon Pepper

8 ounces Bacon [cut into 1/2 slices]

1 pound Shrimp [peeled, deveined]

1/4 cup Parsley [chopped fresh]

Preparation

  1. Bring an 8-quart stock pot of water to a boil and season generously with salt. Cook pasta according to package instructions until al dente. Reserve 1 cup pasta water. Meanwhile, in a separate bowl combine eggs, yolks and Parmesan; mix well with a fork. Season with salt and pepper

  2. In a large skillet over medium heat, cook bacon until crispy, 5 to 7 minutes. Using a slotted spoon, transfer bacon to a bowl. Do not drain the fat. Return skillet to medium-high heat and add 1/4 cup pasta water. Season shrimp with salt and pepper and cook until pink, 3 to 5 minutes

  3. Drain pasta and add to skillet with shrimp; use tongs to combine well. Stir in cheese mixture and parsley, quickly tossing together to evenly coat pasta and prevent eggs from scrambling. Add additional pasta water to make a creamy sauce. Just before serving, add bacon

  4. Transfer to a platter and garnish with parsley, more Parmesan and pepper