Heat the olive oil in a large skillet over medium heat until it ripples.

Add the bacon and cook, stirring often, until crisp. Add the chopped parsley and combine. Set the pan aside. Beat the eggs with the milk and set aside.

Boil water in a a large pot and add the salt. When the water comes to a

boil, add the bucatini. Stir frequently and cook until it is al dente.

Drain, reserving the 1/2 cup of pasta water.

Add the reserved pasta water to the pan with the pancetta, then toss in

the pasta. Shake the pan over the heat a few times to combine the pasta

with the pancetta. Then add the add the Parmigiano and the eggs yolks.

Add pepper to taste and stir until thoroughly mixed.

Sprinkle generously with pepper and serve at once. If you can’t get enough of cheese, sprinkle some more on!