Ingredients Jump to Instructions ↓

  1. 6 ounces bucatini or perciatelli

  2. 1 tablespoon extra-virgin olive oil

  3. 4 ounces pancetta, sliced

  4. 1/4 inch thick and cut into 1/4-inch dice

  5. 1 shallot, very finely chopped

  6. 1 garlic clove, very finely chopped

  7. 1 cup heavy cream

  8. 2 tablespoons freshly grated Parmigiano-Reggiano cheese, plus more for serving

  9. 4 large egg yolks

  10. Salt

  11. 2 tablespoons coarsely chopped parsley

  12. Freshly ground pepper

Instructions Jump to Ingredients ↑

  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.


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