Bring a large pot of salted water to a boil. Add the angel hair pasta and cook until al dente, according to package directions.

While pasta is cooking, prepare the bacon by using kitchen shears to cut the bacon into small pieces. Heat on a large skillet over medium heat until crispy.

Remove the bacon from the pan and set aside on a plate with paper towels to help remove some of the excess grease.

Make the carbonara sauce by whisking together the whole egg and egg yolks, grated cheeses (Asiago and Pecorino Romano), and salt and pepper.

If the sauce feels too thick, add pasta water to help loosen it. I add two tablespoons to mine since I like my pastas more saucy.

Immediately after draining the pasta, Toss it into the skillet with the bacon grease while the pan is still warm. Remove the skillet from the heat, then quickly add the egg and cheese mixture to the pasta, stirring vigorously to create a creamy sauce. The residual heat from the pasta will cook the eggs just enough without scrambling them.

Add the crispy bacon to the pasta and combine. Taste the pasta and adjust the seasoning as needed. Serve with an extra sprinkle of Pecorino Romano on top! Enjoy!