Pasta Carbonara - Andrew Zimmern

Ingredients

• 6 ounces guanciale or pancetta, cut into 1/4-inch dice
• Salt
• 1 pound rigatoni
• 5 large egg yolks
• 1 large egg
• 1 cup freshly grated Pecorino Romano cheese
• 3/4 teaspoon crushed red pepper
• Pepper