Tagliatelle Carbonara With Haricots Verts

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2 large egg yolks

1/2 cup freshly grated Parmesan cheese

3/4 cup heavy cream

Pinch freshly grated nutmeg

1 ounce pancetta, cut into matchstick-size pieces

1 1/2 strips (about 1 ounce) uncooked bacon, cut into small dice

1 tablespoon minced shallot

3 ounces fresh tagliatelle pasta (may substitute fresh or dried fettuccine)

Freshly ground black pepper

2 to 3 ounces haricots verts or green beans (ends trimmed), cut crosswise into 1/2 inch pieces and blanched* (see NOTE)

1 tablespoon finely chopped flat-leaf parsley, for garnish

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