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Bucatini Carbonara
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| INGREDIENTS | |
| 6 ounces | bucatini or perciatelli |
| 1 tablespoon | extra-virgin olive oil |
| 4 ounces | pancetta, sliced 1/4 inch thick and cut into 1/4-inch dice |
| 1 | shallot, very finely chopped |
| 1 | garlic clove, very finely chopped |
| 1 cup | heavy cream |
| 2 tablespoons | freshly grated Parmigiano-Reggiano cheese, plus more for serving |
| 4 large | egg yolks |
| Salt | |
| 2 tablespoons | coarsely chopped parsley |
| Freshly ground pepper | |
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, 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.
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