Spaghetti Carbonara

Get your eggs out and let them sit in hot tap water for 5 minutes while everything else cooks. Cold eggs will scramble on you when they hit that hot pasta.

Cook the spaghetti in heavily salted water until just shy of al dente - it's gonna finish cooking with the sauce. Save a cup of that starchy pasta water before you drain. (The pasta water is your secret weapon here - that starch helps everything come together)

While the pasta's going, cook the bacon pieces over medium heat until they're crispy and the fat renders out. Don't drain it - you want all that flavor.

Beat those room temperature eggs with the grated Parmigiano in a large bowl. Get it mixed real good.

The moment that pasta is drained, toss it into the pan with the bacon and fat. Work fast here - you want everything screaming hot.

Kill the heat and immediately dump the pasta and bacon into the bowl with the egg mixture. Toss like your life depends on it, adding splashes of pasta water if it looks dry. The residual heat cooks the eggs into a silky sauce. (Move fast and keep tossing - if you hesitate, you get scrambled eggs instead of carbonara)