Using the rule of five, you too can dive into a bowl of silky, luscious bacon pasta.

Pasta Carbonara:
5 oz Spaghetti
5 Bacon Strips
5 Egg Yolks
5 Cracks Black Pepper
.05 oz Parmesan Grate (the good stuff only)

As your water boils, pan fry the bacon and separate the yolks. Reserve the egg whites for something else, like adding a bit to oatmeal to up your protein intake, or use them to make some meringue cookies.

Add two teaspoons of salt to the boiling water and dump your pasta in. Immediately start to stir it around so it falls under the water line and it doesn’t stick together.

When the bacon is to your liking, remove to rest on paper towels for chopping when you can touch the strips without burning your fingerprints off. Keep stirring the spaghetti so it doesn’t clump up.

When the pasta is close to el dente, add a tablespoon or two to the yolks in a large bowl and whisk into the yolks quickly so the eggs don’t scramble. What you should have is a silky, shiny liquid egg custard. Add the cooked pasta in the bowl, top with the cheese, pepper, and bacon chops.

Toss it all together and add a bit more pasta water to loosen up the noodles as needed. As you twirl the spaghetti when you eat it, the strands should glide apart from each other because the sauce coats all of the noodles evenly and properly, not stick together like they were crazy glued together by all the cheese. Test it before you plate the noodles.

Serve with more cracks of fresh black pepper and a bit more parm on the side.