Twisty Potato Salad Carbonara

TWISTY POTATO SALAD CARBONARA
2 lbs. Yukon Gold potatoes, cut into 1” cubes
Kosher salt
Black pepper
6 c., plus 2 t. water, divided
4 oz. diced pancetta
1 egg yolk
1 garlic clove, grated
½ c. olive oil
1 T. fresh lemon juice
½ c. Parmigiano-Reggiano cheese, grated
4 boiled eggs, chopped
Thinly sliced fresh basil leaves

1. Place potatoes in the 6 c. of salted water. Bring to boil, stir occasionally.
2. Boil until tender, 5-6 minutes, drain.
3. Cool for 30 minutes.
4. Spread potatoes on parchment paper-lined rimmed baking sheet.
5. Cover and chill until cold, at least 1 hour.
6. Meanwhile, cook pancetta in nonstick skillet over medium heat until browned and crispy. Stir occasionally, remove from skillet and drain on paper towels.
7. Place yolk, garlic and 2 t. water and some salt in a bowl of heavy-duty stand mixer fitted with whisk attachment.
8. Beat on medium speed until blended.
9. Gradually add olive oil in thin, steady stream, beating until it is thickened and smooth.
10. Scrape any oil down sides and beat 1 more minute.
11. Beat in lemon juice until blended.
12. Fold in cheese.
13. Place potatoes in a bowl.
14. Gently fold in pancetta, oil mixture, chopped eggs.
15. Taste for seasoning, add salt and black pepper.
16. Garnish with chopped basil.