Ingredients :

• The eggs — The base of the sauce. We use 4 yolks and 1 whole egg for 400 g of pasta: the yolks provide richness and color, while the whole egg lightens the texture a bit. Fresh eggs with deep orange yolks—from free-range hens—make a real difference visually and in taste.
• Pecorino Romano — A matured sheep’s milk cheese, saltier and more intense than Parmesan. It’s what gives it that typical Roman taste. If you can’t find it, Parmesan works, but the result will be milder and less distinctive. Buy it in a block and grate it yourself—pre-grated sticks together and doesn’t melt the same way.
• Turkey bacon — Here, it replaces traditional guanciale with a very convincing result. The key: brown it dry in a cold pan, without added fat, so it renders its own fat and becomes crispy. That fragrant fat left in the pan is part of the sauce.
• Spaghetti — The shape matters. Spaghetti holds the sauce differently than penne or rigatoni. Choose an Italian brand—De Cecco, Garofalo, Rummo—with a cooking time of around 10-11 minutes on the package. Generally, the longer the cooking time, the better the quality of the wheat.