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Creamy Spaghetti Carbonara
Nb persons: 4
Yield:
Preparation time:
Total time:
Source: http://www.foodandwine.com/recipes/creamy-spaghetti-carbonara
| 1 pound | spaghetti |
| 2 large | egg yolks |
| 1/2 cup | heavy cream |
| 1 tablespoon | extra-virgin olive oil |
| 6 ounces | thickly sliced pancetta, cut into 1/8-inch dice |
| 2 | garlic cloves, thinly sliced |
| 1 cup | freshly grated Parmesan cheese, (3 ounces), plus more for serving |
| Pinch | freshly grated nutmeg |
| Freshly ground pepper |
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.
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.
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.
Recipe by Anne Quatrano
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