Creamy Spaghetti Carbonara
Serves: 4
  • 1 pound spaghetti
  • 2 large egg yolks
  • ½ cup heavy cream
  • 1 tbsp extra-virgin olive oil
  • 6 ounces thickly sliced pancetta, or bacon, cut into ⅛-inch dice
  • 2 garlic cloves, minced
  • 1 cup Parmesan cheese (3 ounces), plus more for serving
  • Pinch of freshly grated nutmeg
  • pepper
  1. In a large pot of boiling salted water, cook the spaghetti until just al dente. Drain, reserving ½ cup of the pasta cooking water.
  2. Meanwhile, in a small bowl, whisk the egg yolks and cream. In a large, deep skillet, heat the oil. Add the pancetta or bacon and cook over moderately high heat, stirring, until crisp, about 4 minutes. Add the garlic and cook until golden, 1 minute.
  3. Add the spaghetti to the skillet. Cook over low heat, tossing, until coated. Slowly add the reserved pasta cooking water and beaten egg yolks. Toss until coated with a creamy sauce, about 1 minute. Add the cup of Parmesan and the nutmeg; season with pepper. Transfer to bowls and serve, passing extra Parmesan.
Recipe by Sprung At Last at