Sfoglia's Spaghetti Carbonara

• 12 cup pancetta or 12 cup thick-sliced bacon, diced
• 1 teaspoon fresh ground black pepper
• salt (for boiling pasta)
• 1 lb spaghetti (could also use fresh spaghetti or linguini)
• 6 large egg yolks (approx. 1 per person)
• 14 lb parmigiano-reggiano cheese, grated

1. Fill a large pot with water and bring to a boil over high heat.
2. Add a generous amount of salt, then pasta to boiling water.
3. Fry bacon in large pan until crisp, add pepper.
4. Once pasta is cooked to al dente, lightly drain pasta (use a pasta cooker that you can pull the middle out and dont drain it all the way, or else use a spider or tongs dont dump the pasta into a colander!
5. You need some of the cooking liquid for the sauce.
6. ), add pasta to bacon in pan.
7. Add egg yolks all at once, break and start tossing with the pasta and bacon very quickly.
8. If eggs start looking scrambled, add more pasta water.
9. Your finished dish should look like cream has been added, but without needing to have added cream.
10. Add parmesan and toss well.
11. Garnish with additional parmesan and pepper, and serve immediately on warmed plates.

pancetta, fresh ground black pepper, salt, could also, egg yolks, cheese

Taken from www.food.com/recipe/sfoglias-spaghetti-carbonara-280959 (may not work)