Instructions

1. Dice the heirloom tomatoes into roughly ½-inch pieces. Place them in a colander, season lightly with salt, and let drain for about 10 minutes while you prepare the pasta. Set aside about ½ cup of diced tomatoes for topping the finished pasta.

2. n a bowl, whisk together the eggs, egg yolks, Pecorino Romano, and black pepper until well combined.

3. Add the bacon or pancetta to a large skillet and cook over medium heat until browned and crisp and the fat has rendered. Remove the skillet from the heat, but do not remove the bacon or drippings.

4. Bring a large pot of salted water to a boil and cook the pasta until al dente. Before draining, reserve about 1 cup of pasta water.

5. Add the hot drained pasta to the skillet with the bacon or pancetta and toss to coat. Allow it to cool for about 30 seconds, then add the egg and cheese mixture, tossing vigorously. Add reserved pasta water a tablespoon or two at a time until the sauce is glossy, creamy, and coats the pasta. Do not return the pan to high heat, or the eggs may scramble.

6. Once the carbonara is creamy and finished, gently fold in the majority of the diced heirloom tomatoes. You want them to warm slightly from the pasta while remaining fresh and intact.

7. Divide finished pasta among bowls and top with the reserved fresh heirloom tomatoes, additional Pecorino Romano, and freshly cracked black pepper.