Pasta Carbanara

• 1 tbsp Cooking With Greens Sea Salt with Iodine
• 1 cup chopped bacon or pancetta
• 1 cup shredded Parmesan cheese
• 4 large egg yolks
• 4 cloves garlic minced
• 2 large eggs
• 1 tsp Cooking With Greens No Salt Onion Black Pepper Blend
• 2 tbsp Olive oil
• 1 lb pasta
• 1 stalk green onion chopped finely
• 2 tsp Cooking With Greens No Salt Go To Blend

Whisk 4 egg yolks and 2 eggs in a bowl until well combined. Add in grated cheese, chopped green onions, No Salt Onion Black Pepper and No Salt Go To Blend. Set aside. Heat 6 qts water in large pot. Bring to boil and add Sea Salt. While water is boiling, cook bacon or pancetta until edges are crispy. Drain and remove pancetta from pan, reserving 1 tbsp oil. Add garlic to pan and cook until fragrant. Set aside. Once water is boiling, Add pasta and cook until partially done. Remove 1 3/4 cups of Pasta water and pour into a separate pot. Drain Pasta. Gradually Add 1  cup of reserved pasta water to bowl of whisked eggs and cheese. Add to drained pasta until cheese is melted and sauce thickens. If needed, thin sauce by slowly adding  remaining pasta water. Mix in reserved bacon or pancetta, and garlic and top with cheese and addition Black Pepper if necessary.