Creamy Spaghetti Carbonara

This classic Italian dish benefits from 6 ounces of delicious pancetta.

  • Total Time:
  • Servings: 4


  • 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 of freshly grated nutmeg
  • Freshly ground pepper

How to make this recipe

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

Contributed By Photo © Tina Rupp Published April 2003

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