Preheat your oven to 400°F (200°C). Lay thick-sliced bacon on a baking sheet in a single layer. Bake for 15-20 minutes until golden brown and crispy.

Transfer the bacon to paper towels to drain excess grease, then chop into bite-sized pieces and set aside.

In a large mixing bowl, whisk together 3 egg yolks, 1 whole egg, ½ cup of grated Parmesan cheese, ½ cup of Pecorino Romano cheese, ¼ teaspoon of kosher salt, and freshly ground black pepper.

Fill a large pot with water and add a couple of tablespoons of salt. Bring to a rolling boil, then add 1 pound of spaghetti. Cook according to package instructions until al dente, usually about 8-10 minutes, reserving about ¾ cup of pasta water.

Once the spaghetti is ready and drained, gradually add ⅓ cup of reserved hot pasta water to the egg mixture while continuously whisking.

Toss drained spaghetti with the tempered egg mixture in the mixing bowl. Use tongs to combine thoroughly, then fold in the chopped bacon.

Plate the Spaghetti Carbonara right away, garnishing with additional grated cheese and fresh black pepper. Serve immediately.