Fettuccine Carbonara

1. Bring a large pot of salted water to a boil over high heat. Add the pasta and cook until tender, 8-10 minutes (or according to the packaging instructions).

2. While the pasta cooks, combine the egg yolks with the Parmesan in a medium bowl. Set aside.

3. In a large sauté pan, heat 2 tablespoons of the olive oil over medium-high heat. Add the diced pancetta and cook until the fat renders and the pancetta is crispy on the outside but still soft in the middle, 3 to 4 minutes.

4. Remove and discard about half the fat from the pan. Add the remaining 3 tablespoons olive oil, plus the shallots and a pinch of salt. Cook the shallots until they become translucent, 2 to 3 minutes.

5. Remove the pan from the heat and add the chicken stock. (Be careful: If the oil is too hot, the chicken stock will splatter.) When the pasta is fully cooked, drain it.

6. Increase the heat under the sauté pan to high. When the stock starts to simmer, turn off the heat, add the pasta using tongs and then pour in the egg-yolk mixture. Coat the pasta with the egg mixture and toss until creamy. (It’s best to keep the egg mixture cold before tossing it in the sauce. The heat in the pan will cook the yolks, but if the pan is too hot, they will curdle.) Season the pasta with salt and pepper.

7. To serve, portion the pasta onto plates and top with more Parmesan. Serve immediately.