Creamy Spaghetti Carbonara is a classic Italian dish. The al dente pasta is tossed in a rich creamy sauce made of egg yolks, heavy cream, and thick pieces of pancetta. Follow along as Food and Wineโs Kelsey Youngman guides you through the luscious pasta dish.
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Find the recipe here:
Ingredients
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
Step 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.
Step 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.
Step 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.
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How To Make Creamy Spaghetti Carbonara | Food & Wine Recipes