- 1 pound spaghetti
- 5 large egg yolks
- 1 large egg
- 1 cup (4 ounces) finely shredded smoked Gouda, plus more for serving
- Kosher salt
- Black pepper
- 1 tablespoon extra-virgin olive oil
- 6 ounces slab bacon, finely diced
- 3/4 teaspoon crushed red pepper
How to make this recipe
In a large pot of salted boiling water, cook the pasta until al dente. Drain, reserving 1 cup of the cooking water.
In a large bowl, beat the egg yolks with the whole egg, the 1 cup of Gouda, 1/2 teaspoon of salt and 2 teaspoons of black pepper. Very gradually whisk in 1/2 cup of the reserved cooking water to temper the eggs.
Meanwhile, in the large pot, heat the olive oil. Add the bacon and cook over moderate heat until rendered but not crisp, 5 to 7 minutes. Add the pasta, crushed red pepper and 1/4 cup of the reserved pasta cooking water. Cook, tossing, until the pasta is coated, 1 to 2 minutes. Scrape the pasta mixture into the large bowl and toss vigorously until creamy, 1 to 2 minutes; add more cooking water if needed. Season with salt and pepper. Divide the pasta into bowls and serve, passing more Gouda at the table.