One Pot Bacon & Egg Spaghetti with Greens and Herbs

 

2 large eggs

3 large egg yolks

1/2 C. grated Parmesan cheese

1/2 C. grated pecorino Romano cheese, plus more for serving

1 T. freshly ground black pepper, plus more for serving

1 1/2 tsp. kosher salt, divided, plus more as needed

1 T. extra-virgin olive oil

6 ounces bacon, diced

1 medium onion, diced

12 ounces spaghetti

8 ounces (about 8 cups) baby spinach, chopped

1 C. torn fresh basil leaves

1 C. torn fresh parsley leaves and tender stems

 

In a medium bowl, whisk together the eggs, egg yolks, Parmesan, pecorino, pepper, and a pinch of salt. Set aside. In a large sauté pan, heat the oil over medium heat. Add the bacon and cook, stirring occasionally, until the fat renders and the edges crisp, 8 to 10 minutes. Add the onion to the pan and raise the heat to medium-high. Cook, stirring occasionally, until the onion is golden brown and soft, 5 to 7 minutes. If the spaghetti won’t lie flat in the skillet, break it in half. Add it to the pan along with 41 2 3 4 5/4 C. of water and 1 tsp. of the salt. Cook, uncovered, stirring and tossing the pasta frequently, until it is cooked through but still al dente, 12 to 14 minutes. If the skillet dries out before the pasta is cooked through, add a little water. The pan should stay moist; having a bit of extra pasta water in the pan will make for a creamier, silkier carbonara sauce. Remove the pan from the heat and stir in the egg-cheese mixture, tossing well. Add the spinach, in batches as it begins to wilt, the basil, parsley, and remaining ¥2 tsp. salt and energetically toss until everything is well incorporated. Cover the pan for 2 minutes to allow the spinach to fully cook. Uncover and toss again.  Serve immediately, sprinkled with pecorino and pepper.