Spaghetti Alla Carbonara

I guess I'm in a pasta mood.

Recipe from Italian Chef.

Ingredients
2 tablespoons olive oil
2 tablespoons butter
2 shallots, chopped fine
8 ounces pancetta, chopped coarsely
1/2 cup white wine
1/2 cup chicken broth
1 pound spaghetti
4 large egg yolks
1 cup freshly grated Pecorino Romano cheese
freshly ground black pepper to taste

Directions

1. Heat olive oil and butter in a large sautè pan over medium-high heat. Add the shallots and pancetta and cook until the shallots are softened and translucent and the pancetta is lightly browned, 2 to 3 minutes.
2. Add the wine, bring to a boil and cook until reduced by half, 1-2 minutes. Add the chicken broth, bring to a boil and cook for 2 minutes. Remove from heat while you cook the pasta
3. Bring a large pot of salted water to a boil and add the spaghetti. Cook uncovered over high heat until al dente. Drain and add the pasta to the sautè pan and place it back over medium-high heat.
4. Add the egg yolks, Pecorino Romano cheese, and black pepper, and cook, stirring vigorously until pasta is well coated and creamy. Transfer to individual pasta dishes and serve with extra Pecorino Romano cheese on the side. Serves 4-6.