Learn to cook La Pasta alla Carbonara, a traditional Italian pasta dish from central Italy. To Get: 2 large eggs and 2 large yolks, room temperature 1 ounce (about 1/3 packed cup) grated pecorino Romano, plus additional for serving 1 ounce (about 1/3 packed cup) grated Parmesan Coarsely ground black pepper 1 tablespoon olive oil 3 ½ ounces of slab guanciale (see recipe), pancetta or bacon, sliced into pieces about 1/4 inch thick by 1/3 inch square 12 ounces spaghetti (about 3/4 box)

Students will gain general knowledge of the Italian language like greetings, numbers, and colors.