Ingredients
6ozbucatini,or perciatelli
1tbspextra virgin olive oil
4ozpancetta
1shallot
1clovegarlic
1cupheavy cream
2tbspparmigiano-reggiano cheese,freshly grated
4large egg yolks
salt
2tbspparsley,coarsely chopped
pepper,freshly ground
Preparation
In a large pot of boiling salted water, cook the pasta until al dente. Drain, reserving 3 tablespoons of the cooking water.
Meanwhile, in a large skillet, heat the oil. Add the pancetta and cook over moderate heat until most of the fat has been rendered. Add the shallot and garlic and cook over moderate heat for 1 minute.
Add the cream and simmer over moderate heat until slightly thickened. Add the hot pasta to the skillet and stir to coat. 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.
