Contents

Post thumbnail
Creamy Spaghetti Carbonara

Creamy Spaghetti Carbonara

This rich pasta shows that heavy cream — used correctly — can sometimes make a carbonara sing.

Calories
160
Carbohydrates
18g
Protein
7g
Potassium
515mg
Fiber
6g
Sugar
5g

Ingredients

  • 1 pound spaghetti

  • 2 large egg yolks

  • 1/2 cup heavy cream

  • 1 tablespoon extra-virgin olive oil

  • 6 ounces pancetta, thickly sliced, cut into 1/8-inch dice

  • 2 garlic cloves, thinly sliced

  • 1 cup (3 ounces) freshly grated Parmesan cheese, plus more for serving

  • Pinch of freshly grated nutmeg

  • 1/4 teaspoon freshly ground black pepper, plus more to taste

Direction

  1. 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.

  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 cheese and the nutmeg; season with pepper. Transfer to bowls and serve, passing extra Parmesan.

Related Recipes