Bucatini Carbonara

Ingredients

• 1 shallot
• 1 clove(s) garlic
• 6 ounce(s) bucatini or perciatelli
• 2 tablespoon(s) freshly grated Parmigiano-Reggiano cheese
• 1 cup(s) heavy cream
• 4 large egg yolks
• 2 tablespoon(s) coarsely chopped parsley
• + 4 more ingredients
• • Salt
  • Freshly ground pepper
  • 1 tablespoon(s) extra-virgin olive oil
  • 4 ounce(s) pancetta

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 ...

View full recipe at Food & Wine