Fill a large pot with water, add a generous pinch of salt, and bring to a boil. Cook your preferred pasta until al dente, typically 8-10 minutes, reserving a cup of pasta water before draining.

Heat a large skillet over medium heat, add diced bacon or pancetta, and cook for about 5-7 minutes until crispy. Remove from heat.

Add the drained pasta to the skillet with the bacon fat, tossing to coat evenly.

In a bowl, whisk together the eggs and freshly grated cheese until smooth. Pour this mixture over the hot pasta in the skillet and toss for about 30 seconds to create a silky sauce.

Adjust the sauce consistency by adding reserved pasta water gradually until desired creaminess is achieved.

Plate the pasta, garnish with freshly cracked black pepper and herbs. Optionally, top with an additional egg yolk.