A delightful twist on the classic carbonara, this recipe features pancetta and a creamy white wine sauce for an elevated dining experience.
Heat the olive oil and butter in a large sauté pan over medium heat.
Ensure the butter melts completely before proceeding to avoid uneven cooking.
Add the diced pancetta and shallot to the pan, cooking until the pancetta is crispy and the shallot is softened.
Stir occasionally to prevent sticking and ensure even browning.
Pour in the white wine and let it simmer for 2 minutes to reduce slightly.
Scrape the bottom of the pan to incorporate any browned bits into the sauce.
Add the cooked capellini to the pan, tossing to coat in the sauce.
Use tongs for easier mixing and to avoid breaking the pasta.
Remove the pan from heat and quickly mix in the grated cheese, black pepper, and egg yolks until creamy.
Work quickly to prevent the egg yolks from curdling.
Serve the pasta on individual plates, garnished with additional grated cheese and a sprinkle of black pepper.
Warm the plates beforehand to keep the pasta hot longer.
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