Creamy Bucatini Carbonara with Pancetta

Ingredients

• 1/2 teaspoon freshly ground pepper
• 1/4 cup freshly chopped parsley
• 10 ounces bucatini pasta
• 1 tablespoon extra-virgin olive oil
• 1 cup heavy cream
• 6 ounces pancetta, cut into 1/4-inch dice
• 1 large shallot, very finely chopped
• 2 cloves garlic, very finely chopped
• 1/4 cup freshly grated Parmigiano-Reggiano cheese, plus additional for serving
• 1 teaspoon salt for pasta water, plus more to taste
• 4 large egg yolks, room temperature