Ingredients
Directions
Cook pasta in boiling salted water until al dente. Reserve 1 cup of starchy pasta water before draining.
In a large skillet, cook the diced bacon over medium heat until crispy. Remove the bacon with a slotted spoon and set aside, but keep the rendered fat in the pan.
Add the apple matchsticks (and thyme/nutmeg if using) to the bacon fat. Sauté for 3–4 minutes over medium-high heat. You want them to be slightly golden and softened but still holding their shape.
n a small bowl, whisk the eggs, yolk, grated cheese, and black pepper until it forms a thick paste.
Add the hot, drained pasta and the crispy bacon back into the skillet with the apples. Toss well so the pasta is coated in the residual bacon fat.
Turn off the heat. Pour the egg and cheese mixture over the pasta. Immediately begin tossing and stirring rapidly, adding a few splashes of the reserved pasta water. The heat from the pasta will create a silky, glossy sauce without scrambling the eggs. Serve immediately with extra black pepper.
