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Creamy Spaghetti Carbonara

Source of Recipe


Food & Wine (April 2004)



List of Ingredients



• 1 pound spaghetti
  
• 2 large egg yolks
  
• ½ cup heavy cream
  
• 1 Tbsp extra-virgin olive oil
  
• 6 ounces thickly sliced pancetta, cut into 1/8-inch dice
  
• 2 cloves garlic, thinly sliced
  
• 1 cup freshly grated Parmesan cheese, plus more for serving
  
• Pinch of freshly grated nutmeg
  
• Freshly ground pepper
  






Instructions



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 and cook over moderately high heat, stirring, until crisp, 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 1 cup of Parmesan and the nutmeg; season with pepper. Transfer to bowls and serve, passing extra Parmesan.
   
   Serves 4