Carbonara

• Fill a pasta pot with water and bring to a boil for your pasta.
• While you wait for your pasta water to come to a boil, in a medium saute pan, add your olive oil and your pancetta and cook until the pancetta starts to lightly brown.
  4 ounces cubed pancetta (or guanciale), 1 tablespoon of olive oil
• Once your pancetta is finished cooking, remove it from the heat then pour into a small bowl and set aside to cool.
• In a large bowl, add your egg yolks along with a pinch of salt and a lot of freshly ground black pepper.
  5 egg yolks, kosher salt and lots of freshly ground black pepper
• Set aside for now.
• Now your pasta water should be boiling, salt it well and add your spaghetti or rigatoni.
  1 lb rigatoni
• Cook until al dente according to the instructions on your pasta box.
• Half way through the pasta cooking, take about ¼ cup of that water out and bring it over to your egg yolk mixture.
• Slowly whisk in that hot pasta water to lightly temper your egg yolks so they do not curdle later when added to your hot pasta.
• Now, scoop out another ¼ of your pasta water (in case you need it later) and drain your pasta.
• Pour your hot pasta into your large bowl with the egg yolks and quickly pour your pancetta mixture over the pasta and toss well.
• Toss for a few seconds letting the pasta drink up the sauce.
• Add ½ your Parmesan and toss again well.
  1 cup of Parmesan cheese
• Now assess if you carbonara looks dry. It should look creamy.
• If the pasta seems too dry, add a little of that reserved pasta water and toss it again.
• Plate into individual bowls with your pasta and add a sprinkle of Parmesan and freshly ground black pepper.
• Enjoy!