Wrong Carbonara

Method

1. Grate the Pecorino Romano and Stravecchio cheese. Set aside.
2. Cut the smoked pancetta into small strips or cubes, about 4-5 mm thick. Remove the rind if present.
3. Bring a large pot of salted water to a boil. Add the tortiglioni and cook according to package directions until al dente (about 14 minutes).
4. While the pasta cooks, heat a drizzle of olive oil in a large skillet over medium heat. Add the finely chopped shallot and cook until softened, about 2-3 minutes.
5. Add the pancetta to the skillet and cook until lightly crispy, but not too brown. Set aside.
6. In a heatproof bowl, whisk together the egg yolks, grated cheeses, and a generous amount of black pepper. Place the bowl over the pot of boiling pasta water (bain-marie style) and stir constantly until the mixture is warm and slightly thickened, being careful not to scramble the eggs. (Alternatively, use pasteurized egg yolks.)
7. When the pasta is done, reserve a cup of pasta water, then drain the pasta. Add the pasta to the skillet with the shallot and pancetta. Toss to combine.
8. Remove the skillet from heat. Pour the warmed egg-cheese mixture over the pasta, stirring vigorously. Add pasta water as needed to achieve a creamy, smooth texture.
9. Serve immediately with additional grated cheese and black pepper.