Bucatini Carbonara

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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 pepper

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