Carbonara
(the best Carbonara ever)
Great over linguini or spaghetti.

2 whole eggs
2 egg yokes
1/2 c grated Parmigiano-Reggiano
1/4 lb. pancetta dices fine
1 T olive oil
salt and pepper to taste

Mix whole eggs, egg yokes, and Parmigiano-Reggiano. Set aside. Over medium heat, add olive oil and pancetta to a small heavy frying pan and cook until crisp. Do not burn. Keep the pancetta hot. Cook Linguini according to instructions. Drain and toss immediately with pancetta and egg mixture. The heat from the pasta and the pancetta will cook the egg to creamy custard like texture. Perfect and fit for an Emperor.

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