Creamy Spaghetti Carbonara

1. 1

   In a large pot of boiling salted water, cook the spaghetti until just al dente.

2. 2

   Drain, reserving 1/2 cup of the pasta cooking water.

3. 3

   Meanwhile, in a small bowl, whisk the egg yolks and cream.

4. 4

   In a large, deep skillet, heat the oil.

5. 5

   Add the pancetta and cook over moderately high heat, stirring, until crisp, 4 minutes.

6. 6

   Add the garlic and cook until golden, 1 minute.

7. 7

   Add the spaghetti to the skillet.

8. 8

   Cook over low heat, tossing, until coated.

9. 9

   Slowly add the reserved pasta cooking water and beaten egg yolks.

10. 10

    Toss until coated with a creamy sauce, about 1 minute.

11. 11

    Add the 1 cup of Parmesan and the nutmeg; season with pepper.

12. 12

    Transfer to bowls and serve, passing extra Parmesan.

* Per serving · 4 servings · Values may vary.

No additional tips available.