Creamy Spaghetti Carbonara
This classic Italian dish benefits from delicious pancetta and a rich splash of cream.
Nutrition Information
- Calories: 125 kcal
- Carbohydrates: 46g
- Protein: 24g
- Potassium: 525mg
- Fiber: 8g
- Sugar: 1g
Ingredients:
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1 pound spaghetti
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2 large egg yolks
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1/2 cup heavy cream
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1 tablespoon extra-virgin olive oil
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6 ounces pancetta, thickly sliced, cut into 1/8-inch dice
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2 garlic cloves, thinly sliced
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1 cup (3 ounces) freshly grated Parmesan cheese, plus more for serving
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Pinch of freshly grated nutmeg
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1/4 teaspoon freshly ground black pepper, plus more to taste
Instructions:
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In a large pot of boiling salted water, cook the spaghetti until just al dente. Drain, reserving 1/2 cup of the pasta cooking water.
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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.
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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.
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