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Put a large pot of water on to boil. Chop bacon into small diced strips and heat on pan without any oil. Remove from heat just before getting too crispy. Generously salt boiling water and add pasta. Put parmesan and half a cup of finely grated pecorino cheese in large bowl and whisk in two whole egg and three egg yolks. Cook pasta completely until done and immediately ladle out into mixing bowl to retain pasta water and heat. Add bacon with a splash of bacon fat. Season with copious amounts of black pepper and serve with garnish of more grated pecorino romano.