Potato Salad Carbonara

• 2 pounds Yukon Gold potatoes, cut in 1-inch cubes
• 1 tablespoon, plus 1/2 teaspoon kosher salt, divided
• 6 cups, plus 2 teaspoons water, divided
• 4 ounces diced pancetta
• 1 large pasteurized egg yolk
• 1 small garlic clove, grated (about 1/4 teaspoon)
• 1/2 cup olive oil
• 1 teaspoon lemon juice
• 1 1/2 ounce Parmigiano-Reggiano cheese, grated (about 1/3 cup)
• 4 large hard-cooked eggs, chopped
• Torn or thinly sliced fresh basil leaves (optional)

1. Place potatoes and 1 tablespoon of the salt in a 4-quart saucepan; cover with 6 cups of the water. Bring to a boil over medium-heat, stirring occassionally. Boil potatoes until just tender, about 5 minutes; drain. Cool 30 minutes. Spread potatoes on a parchament paper-lined rimmed baking sheet. Cover and chill until potatoes are cold, about 1 hour.
2. Meanwhile, cook pancetta in a medium-size nonstick skillet over medium until browned and crisp, about 8 minutes, stirring occasionally. Remove pancetta, and drain on paper towels.
3. Place egg yolk, garlic, and remaining 2 teaspoons water and 1/2 teaspoon salt in the bowl of a heavy-duty stand mixer fitted with a whisk attachment. Beat on medium-high speed until blended. Gradually add olive oil in a thin, steady stream, beating until aioli is thickened and smooth, about 4 minutes. Scrape any oil down sides of bowl, and beat 1 minute. Beat in lemon juice until blended. Fold in cheese.
4. Place potatoes in a medium bowl; gently fold in pancetta, aioli, and hard-cooked eggs. Top with basil just before serving, if desired.

potatoes, kosher salt, water, pancetta, egg yolk, garlic, olive oil, lemon juice, cheese, eggs, fresh basil

Taken from www.myrecipes.com/recipe/potato-salad-carbonara (may not work)