Johnny Oro’s: Western Spaghetti

Dust off your boots and pour a glass. Dinner is served. This isn’t your traditional Roman carbonara; it’s a Western Spaghetti, a bold, smokier take on the classic that’s built for those who prefer their pasta with a bit of swagger

Ingredients

Ingredients
½ lb spaghetti (or whatever’s on hand) •
1 cup Parmigiano-Reggiano, plus more for garnish
1–1½ tbsp freshly cracked black pepper
4 egg yolks
½ lb Bacon, cut into thick pieces
4 tbsp rendered bacon fat

1 Glass/Bottle of The Return of Johnny Oro

Directions

Boil the Pasta: Bring a large pot of well-salted water to a rolling boil. Cook spaghetti until just shy of al dente. Reserve about 1½ cups of pasta water before draining.

Ride the Pork Hard: In a wide skillet over medium heat, cook the bacon slowly until deeply golden and crisp. Remove the meat with a slotted spoon and set aside. Keep the rendered fat in the pan—you’ll need 4 tablespoons.

Mix the Gold: In a bowl, whisk together the egg yolks, Parm and cracked black pepper until thick and smooth. Set aside. This is the heart of the sauce.

Bring It Together: Add the drained pasta directly into the pan with the rendered fat. Toss to coat. Remove the pan from heat and let it cool slightly—this keeps the eggs from scrambling.

Make the Sauce: Slowly pour the egg mixture over the pasta, tossing constantly. Add reserved pasta water a little at a time until a glossy, creamy sauce forms.

Finish Strong: Fold the crispy bacon back in. Adjust seasoning with more pepper or cheese if needed