Smoked Gouda Carbonara

I found this recipe in the April 2017 issue of Food and Wine.  I see it for dinner in the not so distant future.

1lb. spaghetti
5 large egg yolks
1 large egg
1 C. finely shredded smoke Gouda, plus more for serving
Kosher salt and black pepper
1 tbsp. extra virgin olive oil
6oz. slab bacon, finely diced
3/4 tsp. crushed red pepper

In a large pot of salted boiling water, cook the pasta until al dente.  Drain, reserving 1 cup of the cooking water.

In a large bowl, beat the egg yolks with the whole egg, the 1 C. of Gouda, 1/2 tsp. salt and 2 tsp. black pepper.  Very gradually whisk in 1/2 C. of the reserved cooking water to temper the eggs.

Meanwhile, in the large pot, heat the olive oil.  Add the bacon and cook over moderate heat until rendered but not crisp, 5 to 7 minutes.  Add the pasta, crushed red pepper and 1/4 C. of the reserved pasta cooking water.  Cook, tossing until the pasta is coated, 1 to 2 minutes. Scrape the pasta mixture into the large bowl and toss vigorously until creamy, 1 to 2 minutes; add more cooking water if needed. Season with salt and pepper.  Divide pasta into bowls and serve with additional Gouda.