Spaghetti Carbonara

Ingredients:   6 ounces Spaghetti noodles 1 tablespoon  extra-virgin olive oil 4 sliced bacon 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 cheese 4  large egg yolks Salt 2 tablespoons  coarsely chopped parsley Freshly ground pepper

Directions: In a large pot of boiling salted water, cook the pasta until al dente. Drain, reserving 3 tablespoons of the cooking water. Meanwhile, in a large skillet, heat the oil. Add the pancetta and cook over moderate heat until most of the fat has been rendered, 7 minutes. Add the shallot and garlic and cook over moderate heat for 1 minute. Add the cream and simmer over moderate heat until slightly thickened, about 2 minutes.  Add the hot pasta to the skillet and stir to coat, 1 minute. Remove from the heat. Stir in the reserved pasta cooking water, the 2 tablespoons of grated cheese and the egg yolks. Season with salt. Divide the pasta into bowls and sprinkle with parsley and pepper. Serve, passing more cheese at the table.