In a skillet over medium heat, cook the bacon until it is crisp. Remove the bacon to a paper towel lined plate to drain. Reserve 1 tablespoon of the bacon fat and discard the rest.

Saute the diced shallot in the reserved bacon fat over medium heat for 4-5 minutes or until the shallot is tender and translucent. Set aside. The pan will keep it warm while the pasta boils.

Place 8 cups of water in a large pan. Bring the water to a boil.

Add the spaghetti to the boiling water. Bring the water to a boil again and boil for 6-7 minutes or until the pasta is al dente.

While the pasta is boiling, whisk together the eggs and egg yolk. Add the parmesan, romano and black pepper. Whisk well until the eggs are broken up and combined.

Have a large bowl and colander ready. Place the colander in the bowl.

At this point, work quickly! The warm water and ingredients need to heat the eggs to thicken them, yet not scramble them. Read through the instructions ahead of time so you can work as quickly as possible.

Drain the spaghetti into the colander so that the bowl is holding the hot water.

Set the drained spaghetti aside.

Reserve one cup of hot pasta water and then drain the rest out of the bowl.

Place the spaghetti in the bowl (the bowl will be hot which you want).

Take ½ a cup of the hot pasta water and drizzle it into the egg mixture, whisking quickly. This is called tempering the eggs and helps them not to scramble.

Pour the egg mixture over the pasta and stir immediately to coat.

Drizzle in the other ½ cup of pasta water to make the sauce smoother if you’d like.

Toss in the diced bacon and shallots.

Top with freshly snipped parsley.