Italian carbonara is famously rich, with cured pork, egg yolk, and parmesan cheese forming a decadent and umami-packed sauce:
4 ounces pancetta, sliced 1/4-inch thick and cut into 1/4-inch dice2 tablespoons freshly grated Parmigiano-Reggiano cheese, plus more for servingIn 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.
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