Bucatini Carbonara
"Italian carbonara is famously rich, combining pancetta or guanciale (cured pork jowl), egg yolks and cheese. At Holeman and Finch, Linton Hopkins adds his own Southern accent to the dish with house-cured pork and local eggs...."
INGREDIENTS
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6 ounces bucatini or perciatelli
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1 tablespoon extra-virgin olive oil
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4 ounces pancetta sliced 1/4 inch thick and cut into 1/4-inch dice
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1 shallot very finely chopped
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1 garlic clove very finely chopped
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1 cup heavy cream
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2 tablespoons freshly grated parmigiano-reggiano cheese plus more for serving
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4 large egg yolks
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Salt
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2 tablespoons coarsely chopped parsley
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Freshly ground pepper
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