Smoky Tomato Carbonara

1. Cook the Pasta

Set a large pot of water on the stove, seasoned liberally with kosher salt, and bring it to a rolling boil. Submerge 1 pound of spaghetti into the water and cook it until it's al dente, typically around 8 to 10 minutes.

2. Prepare Egg Mixture

In a medium bowl, whisk together 2 whole large eggs and 4 additional egg yolks with 1/2 cup of freshly grated Parmigiano-Reggiano cheese. Season this mixture with a teaspoon of salt and a half teaspoon of pepper.

3. Render Bacon

In a large skillet, render 6 ounces of thick-cut smoked bacon until it's glistening and crisp, about 5 minutes over medium heat.

4. Add Tomato Paste and Cherry Tomatoes

Stir in 2 tablespoons of tomato paste into the skillet and let it sizzle for a minute. Tumble in 8 ounces of halved cherry tomatoes and cook them with the paste for about 2 minutes.

5. Combine Pasta with Bacon and Tomatoes

Drain the pasta, saving a cup of the starchy pasta water. Toss the spaghetti into the skillet with the bacon and tomatoes, using the pasta water to loosen the sauce if needed.

6. Temper Egg Mixture and Combine with Pasta

Slowly pour 1/2 cup of the hot pasta water into the egg and cheese mixture, whisking continuously. Then pour this mixture over the spaghetti, tossing to combine until the sauce thickens and coats the pasta.

7. Serve the Carbonara

Serve the smoky tomato carbonara with a generous sprinkle of extra Parmigiano-Reggiano and a crack of black pepper.