Pasta Carbonara with Bacon & Cream Sauce
Pasta Carbonara with Bacon & Cream Sauce Ingredients (4 Servings)
- 1 lb. spaghetti
- 2 large egg yolks
- ½ cup heavy cream
- 1 tbsp. extra-virgin olive oil
- ½ lb. bacon, diced
- 2 garlic cloves, thinly sliced
- 1 cup freshly grated Parmesan cheese, plus more for serving
- pinch of nutmeg
- pinch of salt
- fresh ground black pepper, to taste
In a large pot of boiling salted water, cook the spaghetti until just al dente.
Drain the spaghetti, reserving a ½ cup of the pasta cooking water. The pasta water is saved because the extra starch in the water from the cooking process helps to create a creamier sauce.
In the meantime…
In a small bowl, whisk the 2 egg yolks and ½ cup of the heavy cream.
Heat the extra virgin olive oil in a large, deep skillet.
Then add the diced bacon and cook over medium-high heat, stirring until crisp, about 4 minutes.
Add the thinly sliced garlic cloves and cook until they are a golden color, around 1 minute.
Add the spaghetti to the skillet and cook over low heat.
Toss the spaghetti until it is evenly coated.
Slowly add the reserved ½ cup of pasta cooking water and beaten egg yolks.
Toss all the ingredients until they’re coated with a creamy sauce.
Add 1 cup of Parmesan cheese and the nutmeg.
Season with pepper to taste.
Transfer the Pasta Carbonara to bowls and serve with extra Parmesan cheese.