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Get Started - 100% free to try - join in 30 secondsItalian carbonara is famously rich, combining pancetta or guanciale (cured pork jowl), egg yolks and cheese.
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
Salt
2 tablespoons coarsely chopped parsley
Freshly ground pepper
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