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
4 large egg yolks
2 tablespoons coarsely chopped parsley
Freshly ground pepper
How to Make It
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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