Bucatini Carbonara

• total time: 30 minutes

Ingredients

Kosher salt

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

2 tablespoons coarsely chopped parsley

Freshly ground black pepper

Directions

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.