This classic Italian dish benefits from 6 ounces of delicious pancetta.
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 It
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.
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Review Body: This recipe works fine with no cream and 2 whole eggs--the way I've made it for years, and if you work fast, the eggs won't scramble but cling to the pasta. The photo, which looks like plain spagetti with pepper, bacon and a sprinkle of cheese, doesn't do it justice. Takes me about 10 minutes since I do all of the other prep while the spagetti is cooking. Add the cream--I'll try it next time, but it really isn't necessary to a creamy textured dish