Ingredients
6 oz. bucatini or perciatelli
1 tbsp. extra-virgin olive oil
4 oz. pancetta
1 shallot
1 clove garlic
1 c. heavy cream
2 tbsp. Freshly grated Parmigiano-Reggiano cheese
4 large egg yolks
salt
2 tbsp. coarsely chopped parsley
Freshly ground pepper
Preparation
Step 1In a large pot of boiling salted water, cook the pasta until al dente. Drain, reserving 3 tablespoons of the cooking water.Step 2Meanwhile, 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.
