Ingredients
6 oz bucatini or perciatelli
1 Tbsp extra virgin olive oil
4 oz pancetta, sliced 1/4 inch thick and cut into 1/4-inch dice
1 shallot, very finely chopped
1 clove garlic, very finely chopped
1 cup heavy cream
2 Tbsp freshly grated Parmigiano-Reggiano cheese, plus more for serving
4 large egg yolks
salt
2 Tbsp coarsely chopped parsley
freshly ground pepper
1 Tbsp extra virgin olive oil
4 oz pancetta, sliced 1/4 inch thick and cut into 1/4-inch dice
1 shallot, very finely chopped
1 clove garlic, very finely chopped
1 cup heavy cream
2 Tbsp freshly grated Parmigiano-Reggiano cheese, plus more for serving
4 large egg yolks
salt
2 Tbsp coarsely chopped parsley
freshly ground pepper
Directions
1. In a large pot of boiling salted water, cook the pasta until al dente. Drain, reserving 3 tablespoons of the cooking water.
2. Meanwhile, in a large skillet, heat the oil. Add the pancetta and cook over moderate heat until most of the fat has been rendered, 7 minutes. Add the shallot and garlic and cook over moderate heat for 1 minute. Add the cream and simmer over moderate heat until slightly thickened, about 2 minutes. Add the hot pasta to the skillet and stir to coat, 1 minute. Remove from the heat. Stir in the reserved pasta cooking water, the 2 tablespoons of grated cheese and the egg yolks. Season with salt. Divide the pasta into bowls and sprinkle with parsley and pepper. Serve, passing more cheese at the table.
