This is a meal that was served on Sundays at my grandma's house. So you're gonna get the Dellaventura way of preparing it, Family style!
2 lbs. Perciatelli pasta
1 lb. good quality pancetta (chopped)
1 cup heavy cream
2 cups chopped Kalamata olives
2 shallots finely chopped
1 cup fresh parsley (finely chopped)
4 cloves garlic (finely chopped)
6 oz. white wine
1 lb. grated parmigiana reggiano
¼ cup unsalted chicken stock
6 egg yolks
Fresh cracked pepper
Cook the pasta al denti.
While the pasta is cooking, in a large sauté pan place the pancetta over medium-high heat and cook until just crispy.
Add the shallots, garlic and Kalamata olives and allow to sweat but not brown.
Add salt and pepper to taste at this point.
Add the wine and reduce until it is just about gone.
Add chicken stock and reduce by half.
Add cooked pasta to the pan with a little of the water it was cooked in and toss thoroughly. Allow the pasta water to thicken the sauce a little. This will happen with no effort of your own, but take credit for it..
Add the heavy cream and ¾ of the parmigiana reggiano.
Let simmer until the heavy cream reduces and thickens.
Remove from the pan and place in large serving bowl.
Add egg yolks and parsley and toss vigorously. This will make the sauce nice and creamy.
Top generously with fresh cracked pepper and remaining parmigiana reggiano.
Serve and Enjoy!