Serves 2

Ingredients:

2 tablespoons olive oil
2 tablespoons butter
2 shallots, minced
4 ounces of pancetta, thinly sliced
1/2 cup white wine
1/2 cup chicken stock
1/2 bucatini pasta, cooked
1/2 cup freshly grated parmesan cheese
2 egg yolks
Freshly ground pepper

Heat the olive oil and butter in a large sauté pan over medium heat. Add the shallots and pancetta, cook until lightly browned. Add wine and chicken stock, cook for 2 minutes over high heat. Add the pasta, parmesan, freshly ground pepper and egg yolk, stirring vigorously over high heat until pasta is coated and creamy. Transfer to individual plates and serve