1. Heat Olive Oil and butter in Large Saute Pan over Medium heat.
2. Add shallots and pancetta, cook until lightly browned.
3. Add wine and chicken stock, cook for 2 minutes over high heat.
4. Add cooked pasta, parmagianno, freshly ground pepper and egg yolk, stirring vigorously over high heat until pasta is coated and creamy.
5. Transfer to individual plates and serve.