Carbonara

Ingredients

8 egg yolks
8 oz grated pecorino romano (my preference), parmigiano reggiano, or other hard Italian cheese
6 servings fettuccine or other pasta
0.5 lb pancetta
1 tbsp black pepper
4 cloves garlic (optional, non-traditional)
1 tbsp lemon juice (optional, non-traditional)

Set aside a small amount of cheese to sprinkle on top.
Strain the egg yolks.
Blend the egg yolks, lemon juice, black pepper, and cheese into a paste.
Mince the garlic.
Dice the pancetta.
Fry the pancetta with the garlic.
Cook the fettuccine.
Drain the fettuccine, setting aside 1-2 cups of the pasta water when it's done.
Add pasta water slowly to the egg and cheese, stirring continuously. Add plenty so that the sauce is a little thinner than your desired final product.
Add the egg sauce and pancetta to the fettuccine, mixing with tongs to coat the pasta.
Top each serving with the remaining cheese.

This dish is best served in a white bowl to highlight the deep yellow color the egg yolks bring.