Creamy spaghetti carbonara

Main Dish
2 servings
25 min
20 min
Very Easy


Number of serving: 2
1 pound spaghetti

2 large egg yolks

1/2 cup heavy cream

1 tablespoon extra-virgin olive oil

6 ounces thickly sliced pancetta or bacon

2 garlic cloves

1 cup freshly grated Parmesan cheese

Pinch of freshly grated nutmeg

Freshly ground pepper


  • In a large pot of boiling salted water, cook the spaghetti until just al dente or firm to the bite. 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.


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