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.

Buon Appetito!